Like most iced teas from Asia, this has no caffeine and is not a true tea—more an herbal infusion. Because of the natural sweetness of lemongrass, it needs less sugar than most other iced beverages.
Recipe information
Yield
makes 4 servings
Ingredients
1 1/2 cups lemongrass stalks, trimmed (page 143) and cut into 1-inch lengths
1/4 cup sugar, or to taste
Lime wedges for serving
Preparation
Step 1
Combine the lemongrass with 1 quart water in a saucepan with a lid over medium heat; cook until it steams, then turn the heat to a minimum, cover, and steep for 10 minutes. Add the sugar and stir until it dissolves.
Step 2
Cool, then place the mixture in a blender and (carefully if it’s still hot) blend for about 1 minute, until the lemongrass pieces are chopped up; they will not become pureed—lemongrass is simply too tough. Strain into a pitcher and chill. Serve over ice, with lime wedges.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
