Ingredients
Scale
- 2 medium fresh culinary lemongrass stalks
- 10 g fresh ginger, thinly sliced
- 500 ml water, approximately 2 cups
- 1–2 teaspoons honey, sugar or another sweetener, optional
- 1 teaspoon lemon juice, optional
- Ice, for the chilled version
Instructions
- Remove damaged outer layers from the lemongrass, trim the root ends and rinse. Lightly bruise the stalks and cut them into short pieces.
- Wash the ginger, remove damaged areas and slice it thinly.
- Put the lemongrass, ginger and water in a small saucepan.
- Bring to a gentle simmer, then simmer for approximately 7–8 minutes, partly covered.
- Strain through a fine-mesh strainer into a heatproof jug or two small cups.
- Add optional sweetener or lemon juice gradually, stirring and tasting after each addition.
- Serve warm, or cool and refrigerate before serving over ice.
Notes
The final yield depends on evaporation and liquid retained by the ingredients. Divide the finished infusion between two servings.
For a milder drink, use less ginger in a later batch or dilute the strained infusion. For stronger lemongrass flavor, use fresh, adequately bruised stalks.
Use culinary lemongrass, not essential oil. Times are estimates. The iced version requires additional cooling time. These amounts are culinary starting points, not a medical dose.
- Prep Time: 5 minutes
- Cook Time: 10 minutes