THAI LEMONGRASS RECIPE

Steps:

• Cut the lemongrass and pandan leaves into thin slices and grate the ginger.
• Heat the water in a saucepan until it’s boiling hot and add lemongrass, pandan leaves, ginger, and mint leaves.
• Simmer on a low heat for 8 to 10 minutes.
• Remove from heat and add sugar or honey. Let it cool down for at least 20 minutes.
• Put plenty of ice into glasses and pour the tea into the glasses through a strainer. Squeeze some lime juice into the glasses and serve with mint sprigs and lime wedges.

Steps:

• Remove the ragged tops of the lemongrass leaves and any discolored outer leaves. Cut off the very bottom of the white root top.
• Roughly slice the lemongrass leaves.
• Wash the mint and lemon basil and pull off the leaves.
• If using fresh ginger root, scrape to peel the outer layer of skin and julienne into thin sticks. Ginger adds a slightly hot, mild spicy taste which you will need to adjust to your taste, working up from the suggested 1/2 ounce if you fancy a little more spicy taste.
• Boil the water in a medium saucepan big enough to hold all the ingredients. Add the lemongrass, ginger, mint and lemon basil and reduce heat to simmer. Simmer for 10 minutes.
• After simmering turn off the heat, add in the sugar and stir to dissolve.
• Allow to cool for at least 20 minutes before serving over a glass of ice or refrigerating for later use.
• Optionally stir in the juice from 1 lime and stir in for a slighlty sharper taste.