Total Time
10mins
Prep 10 mins
Cook 0 mins

An unusual, refreshing drink from Nancie McDermott. NOTE: If you have an abundance of lemongrass leaves, cut up any extra ones, as directed, into 2-inch lengths, place in a self-sealing plastic bag, press out as much air as possible and seal. Freeze for up to 6 weeks. To use in this recipe, add to the blender without defrosting and use an extra cup of frozen leaves to boost the flavor after freezing.

Ingredients Nutrition

Directions

  1. In a small saucepan over high heat, combine the ¼ cup water and sugar. Stir frequently, heating just until the sugar is dissolved and the water is clear, about 2 minutes. Transfer to a blender.
  2. Using kitchen scissors, hold a few lemongrass leaves at a time over a large bowl and cut them crosswise into 2-inch lengths. Or use a sharp knife, placing a few leaves at a time on your cutting board and cutting them crosswise into 2-inch strips.
  3. Measure out about 2 cups of the leaves, loosely packed. Add the leaves to the blender, along with the 3 cups cold water.
  4. Blend at high speed for 1 to 2 minutes, stopping occasionally to stir up the leaves from around the blade. When the water is bright green and foamy and the leaves are shredded into fine, sharp pieces, strain the liquid through a fine sieve into a large bowl or pitcher. Scoop off the foam with a spoon and discard it.
  5. Serve in a tall glass over ice. Chilled, the cooler will keep for 1 to 2 days, but it tastes best freshly made.

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