Lemongrass Iced Tea
12 servings
For this refreshing drink, choose stalks of lemongrass that are plump and firm, with no signs of drying or bitterness.
Read more about this recipe at the Washington Post.
12 to 18 (2-inch) pieces lemongrass (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
prep: 10 minutes
total: 10 minutes, plus time to chill
heatproof pitcher
strainer
1. Prepare the lemongrass by removing and discarding the first two tough outer layers. Slice thinly into rings.
2. Put the lemongrass 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.
3. Strain the tea, discarding the solids. Add the honey to taste. Refrigerate the tea until well chilled.
4. To serve, pour the tea into glasses and add ice, if desired. Garnish with extra slices of lemon.
