Lemongrass and Ginger Iced Tea

To get the most flavor from your lemongrass, follow this tip we first learned from an ex-roommate's pastry chef boyfriend: after removing the outer layer, bruise the white ends of your stalks with the blunt edge of a large knife, then thinly slice. (Bruising helps release the lemongrass "juices".) To make the lemongrass syrup, boil the sliced lemongrass with some ginger, and turn off the heat and stir in sugar. Then mix the syrup with brewed tea, add ice, and you'll have a refreshing drink to cool your mouth between bites of spicy Thai.
Oh, and the green lemongrass tops? They make great swizzle sticks.
  • 1 small knob ginger, sliced
  • 3 stalks lemongrass, white parts only
  • 6 cups water
  • 2 cups brewed black tea
  • 1/3 cup sugar, plus more to taste
To do
  1. With the blunt edge of a knife, bash the lemongrass stalks until lightly bruised, then thinly slice. Slice ginger knob. Add lemongrass and ginger to a medium-sized pot of water and bring water to boil. Simmer for 10 minutes, then turn off heat. Stir in sugar. Let liquid sit in the pot, covered, for another 20 minutes. Strain lemongrass-ginger syrup.
  2. In glasses, stir together one-half lemongrass-ginger syrup with one-half brewed tea. Add ice and serve.


Lemongrass and Ginger Iced Tea :: Cam Location