Lemon Grass Iced Tea
The Washington Post, July 4, 2007
- Course: Beverage
- Features: Fast, Kid-Friendly
Summary:
For this refreshing drink, choose stalks of lemon grass that are plump and firm, with no signs of drying or bitterness.
12 servings
Ingredients:
- 12 to 18 2-inch pieces lemon grass (depending on how fresh the stalks are)
- 3 3/4 quarts boiling water (15 cups)
- 12 lemon slices, plus more for garnish (from 2 to 3 medium lemons)
- 5 tablespoons honey, or to taste
- Ice, for serving (optional)
Directions:
Prepare the lemon grass by removing and discarding the first two tough outer layers. Slice thinly into rings. Put the lemon grass in a heatproof pitcher and cover with the boiling water. Add the lemon slices and cover. Allow to infuse and let cool to room temperature. Strain the tea, discarding the solids. Add the honey to taste. Refrigerate the tea until well chilled.
To serve, pour the tea into glasses and add ice, if desired. Garnish with extra slices of lemon.
Recipe Source:
Adapted from "The Produce Bible," by Leanne Kitchen (Stewart, Tabori & Chang, 2007).
Tested by Lou Elliott Jones for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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