10 lemongrass stalks, 6 stalks crushed and finely chopped, 2 stalks halved
lengthwise, then crosswise
8 cups cold water
8 white tea bags
How to Make It
Prepare the Basic Simple Syrup as directed, adding half of the chopped lemongrass, before bringing it to a boil. Remove from the heat and let steep for 30 minutes. Strain the lemongrass syrup into a large measuring cup.
In a large saucepan, combine the remaining chopped lemongrass with the cold water and bring to a boil. Remove from the heat and let stand for 1 hour. Bring the lemongrass tea back to a boil. Remove from the heat and add the tea bags; let steep for 5 minutes. Remove the tea bags and let cool to room temperature. Transfer to a bowl and refrigerate until chilled.
Pour the lemongrass tea into a pitcher and stir in 1/2 cup of the lemongrass syrup, or more to taste; refrigerate the rest for later use. Serve in 8 tall glasses over ice. Garnish with a lemongrass stalk.
Lemongrass, used often in Thai and Vietnamese cuisines, is a perennial herb with an aromatic lemony flavor. The only edible part of the long, grassy stalks is the tender, inner bulb, which is most often used in cooking. For this tea, however, the whole stalks are used because they are strained before drinking.
Store fresh lemongrass stalks for up to 2 weeks in the refrigerator wrapped in plastic, or freeze for several months.
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