Lemongrass Ginger Sweet Iced Tea Recipe

Boil and infuse

In a medium saucepan bring 8 cups water to a rolling simmer over high heat.

Add the trimmed, lightly crushed lemongrass pieces and the sliced fresh ginger to the simmering water. Reduce heat to low so the liquid stays at a gentle simmer.

Simmer the lemongrass and ginger for 8 minutes to extract bright citrus and warming ginger flavor (do not boil vigorously to avoid bitterness).

After 8 minutes, turn off the heat and add the 4 black tea bags and 1 green tea bag (if using). Steep with the lid on for 3–4 minutes for medium strength; steep longer for stronger tea but avoid over-steeping to prevent bitterness.

Remove and discard the tea bags. Strain the infusion through a fine-mesh sieve into a heatproof bowl or pitcher to remove lemongrass and ginger solids.

While the tea is still warm (but not boiling), stir in 3 tablespoons granulated sugar until fully dissolved.

Stir in 1 tablespoon honey (or agave) until incorporated. Taste and adjust sweetness — add up to 1 tablespoon more sugar or honey if you prefer sweeter iced tea.

Allow the sweetened tea to cool for 15–20 minutes at room temperature, then stir in 2 tablespoons fresh lime juice. Stir to combine.

Fill a large pitcher halfway with 6 cups ice cubes.

Pour the cooled, sweetened lemongrass-ginger tea over the ice. The ice will chill and slightly dilute the tea to the ideal strength.

Garnish the pitcher or individual glasses with lime slices, fresh mint leaves and 2 lemongrass stalks (trim the stalks and slap them lightly to release aroma before adding).

Serve immediately over additional ice if desired. Stir gently before pouring to evenly distribute garnish and chill.

Store any leftover iced tea covered in the refrigerator for up to 3 days; stir or shake before serving as separation may occur.