Lemongrass Recipe

Trim and bruise lemongrass

Trim off the dry root end and the tough top 1–2 inches of each lemongrass stalk. Peel away any fibrous outer layers. Using the back of a chef's knife or a rolling pin, firmly bruise the stalks along their length to release aromatic oils. Cut stalks into 2–3 inch pieces.

Prepare ginger

Peel the ginger and smash it lightly with the flat side of a knife, then slice into 2–3 pieces to release flavor (no need to finely chop).

Simmer

In a medium saucepan, combine 8 cups water, the bruised and cut lemongrass, smashed ginger, 1 tablespoon sugar, and 1 teaspoon salt. Bring to a gentle boil over medium-high heat, then reduce to low and simmer, uncovered, for 15–20 minutes. Taste after 15 minutes — simmer longer (up to 30 minutes) for a stronger, more concentrated lemongrass flavor.

Strain

Remove from heat and let steep off-heat for 5 minutes. Strain the liquid through a fine mesh sieve into a heatproof bowl or pitcher, pressing on solids to extract as much liquid and aroma as possible. Discard solids.

Add brightness and sweeten

While the liquid is still warm (but not boiling), stir in 2 tablespoons fresh lime juice and 1 teaspoon lime zest. If you prefer a sweeter drink, add 1 tablespoon honey or agave and stir until dissolved. Taste and adjust: more lime for brightness, more honey for sweetness.

Chill (if serving cold)

If serving cold, let the lemongrass infusion cool to room temperature, then refrigerate until chilled (about 1–2 hours). To serve immediately cold, pour over a glass filled with ice.

Pour the warm or chilled lemongrass drink into cups or glasses. Add fresh mint leaves to each serving (slap the mint between your palms first to release aroma). Garnish with lime slices. Serve warm as a soothing tea or cold over ice as a refreshing beverage.