Vietnamese Lemongrass Tea

Vietnamese Lemongrass Tea © kvalifood.com

A simple lemongrass drink made by simmering fresh lemongrass and cinnamon with lime juice and sugar. It is served at room temperature or cold, and is very common in Vietnamese homes and at cooking classes. Refreshing and not overly sweet.

Ingredients

Makes 2 litres

  • 150 g fresh lemongrass (about 6-8 stalks)
  • 3 cinnamon sticks
  • 2 l water
  • 240 ml lime and kumquat juice (or all lime)
  • 300 g sugar
  • honey, to taste

Directions

Brew

  1. Rinse the lemongrass and cinnamon sticks under lukewarm water.
  2. Bruise the lemongrass stalks with the back of a knife.
  3. Bring 2 litres of water to a boil in a pot. Add the lemongrass and cinnamon sticks.
  4. Keep at a rolling boil for 15 minutes.
  5. Turn off the heat. Add the lime juice and sugar. Stir until the sugar is completely dissolved.
  6. Strain and leave to cool.
  7. Serve over ice, with honey added to taste at the table.

Notes

  • The amount of sugar given makes a fairly sweet base - reduce to taste.
  • Adding honey at the table rather than to the pot preserves its flavour better.
  • This keeps in the fridge for 3-4 days.