Lemongrass-Lime LeafGentl & Hyers
Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich. They're sold frozen, and sometimes fresh, wherever you buy Thai groceries. If unavailable, substitute an additional 1/2 teaspoon lime zest for each lime leaf.
Editor's Note:
The headnote of this recipe has been edited to remove offensive language.
Recipe information
Yield
Makes 12
Ingredients
1/4 cup lemon zest (from 6 lemons)
1/4 cup lime zest (from 8 limes)
20 makrut lime leaves
2 stalks lemongrass, roughly chopped
3/4 cup Simple Syrup , divided
6 cups soda water, divided
Preparation
Combine citrus zest, lime leaves, lemongrass, and 2 cups water in a small saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Strain lemongrass mixture into a jar and chill. Fill a 12 ounce glass with ice cubes. Add 2 tablespoons lemongrass mixture and 1 tablespoon simple syrup. Top with soda water (about 1/2 cup) and stir to combine. Repeat to make 11 more sodas.
Nutrition Per Serving
40 calories 8 g sugar
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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