Lemongrass and ginger infuse this lightly sweetened, refreshing iced tea with subtle flavor.
Serves 6 to 8.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
- 1/2 cup sugar
- 1/2 cup, plus 4 cups, plus 3 cups water
- 1 large stalk lemongrass, dry tops and tough outer leaves removed, stalk cut into small rounds (about 1/4 cup)
- 1-inch x 2 inch knob of ginger, peeled and chopped (about 2 tablespoons)
- 4 mild black teabags, such as Darjeeling or Assam
- Ice for serving
In a small saucepan, combine the sugar, 1/2 cup water, lemongrass and ginger. Bring to a boil over medium-high heat, stirring to the dissolve sugar. Reduce heat to low and simmer for 2 minutes. Remove from the heat and allow the lemongrass and ginger to steep in the sugar syrup for at least half an hour. For more pronounced flavor, place in the refrigerator and allow to steep several hours or overnight.
Bring 4 cups of water to a boil. Add the teabags, turn off the heat, and allow the tea to steep for 5 minutes. Squeeze out the teabags and discard. Pour the brewed tea into a heat-proof pitcher.
Strain the lemongrass ginger syrup through a small sieve, pressing on the solids to extract as much flavor as possible. Discard the solids, and add the syrup to the pitcher of tea. Add three cups of cold water to the tea, and stir well. Chill the tea, and serve over ice. Enjoy!