Lemongrass is an aromatic herb that has become a staple ingredient in Thai and Vietnamese cuisine. It is widely used in fish soups and curries as its citrus flavor blends well with garlic, cilantro and chilies. Because of its fresh, clean fragrance, it is often incorporated in soaps and various aromatherapy products.
In the Philippines, iced tea is very common in restaurants and fast food joints. It usually comes flavored with lemon. In Thailand, it too is flavored but with lemongrass.
This recipe is adapted from the Blue Elephant Cooking School in Bangkok. To elevate this humble drink a notch, serve it with fruit or herb ice cubes such as lemon zest or mint.
Ingredients:
- 6 stalks lemongrass, bruised
- 8 cups water
- 8 tea bags
- Honey, optional
- Lemon or lime, optional
- Ice cubes
Mise en Place:
- Bruis the stalks to release their juices and divide between two bowls.
- Make a simple syrup by boiling 1 cup water and 1 cup sugar. Add one bowl of the chopped lemongrass just before the syrup come to a boil. Remove from heat and let stand for half an hour. Set aside.
- In a big pot, put the remaining lemongrass and the water and bring to a boil. Remove from heat and let stand for an hour. Strain the liquid and bring back to a boil. Add the tea bags and let steep for 5 minutes. Remove the tea bags and allow to cool at room temperature before putting inside the fridge to chill thoroughly.
Method:
- Sweeten the tea with lemongrass syrup or honey to taste.
- Add fruit ice cubes.
- Garnish with lemongrass stalks for swizzle sticks.
Jon
Tags: drinks, iced tea, lemongrass, tea, Thai
