Fresh lemongrass tea is easy to make and oh-so-addictive!
I’m back!!!
You guys, the past two weeks were such a whirlwind.
My kid sister, Emily, and I went to London for 4 days, Kenya for 6 days, and Paris for 4 days. I’m so exhausted I can hardly stay awake (THANKS, jet lag), but sipping on this fresh lemongrass tea is certainly helping me perk up!
As soon as Emily and I got to London we swapped out our usual morning (and afternoon… and evening) coffees for hot tea with cream and sugar.
Every time we had a cup, we would smile over the steam rising from our mugs and say “why don’t we drink more tea at home?”
We continued our tea-drinking ways for the rest of the trip, and now that I’m home (where it’s HOT!) I am making pitchers of iced tea to get me through the day.
Now, you might remember me telling you that every time I get home from a trip abroad I crave Thai food like nobody’s business. I have no idea why this is, but it just happens so we’ll all have to accept it.
Lemongrass is one of my favorite Thai flavors. I keep a zipper bag of leftover lemongrass in my freezer, so I decided to pull it out and make use of the stems that are too rough for mincing (like for this yummy Vietnamese recipe).
Alright, so in the picture above, you’ll see (from left to right): tough end pieces, tender root pieces, and trimmed “grocery-store-herb-section” lemongrass root.
I like to buy big bunches of lemongrass at my local Asian supermarket and keep it in the freezer. I use the tender root pieces for curries, and save the tough end stalks for making this tea!
Technically I’m not sure we can even call this “tea” because it doesn’t contain any “tea leaves” per say, but you should stop being so nit-picky and just make it anyway.
Ready, Freddy?
Here’s Your Recipe!
Yields 8
Fresh lemongrass tea is easy to make and oh-so-addictive!
5 minPrep Time
10 minCook Time
15 minTotal Time
Save RecipeIngredients
- 4 cups water
- 2 cups roughly chopped lemongrass stalks
- 1/4 cup sugar
- Lime wheels for garnish (optional)
Instructions
- Bring the water to a boil over high heat in a medium saucepan.
- Add the lemongrass and boil rapidly for 5 minutes.
- Reduce the heat to low and simmer the tea for an additional 5 minutes.
- Strain the stalks from the liquid. Stir in the sugar until dissolved.
- Serve warm, or chill in the refrigerator and pour over ice.
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