Prep 10 mins
Cook 45 mins
Limeade made with lemongrass and fresh ginger from the Moosewood Cookbook. I like to use the remaining top of the cleaned lemongrass stalk as a decoration in the pitcher for serving. Note: I estimated cooking time for making syrup and chilling time.
- 1 stalk lemongrass
- 3 inches piece fresh gingerroot, peeled and thinly sliced
- 1 cup sugar
- 5 1⁄2 cups water
- 10 to 12 limes, juice of
- Take one stalk of lemongrass and trim to 6 inches and remove the dry outer layer. Place stalk on a cutting board and use the flat side of a heavy knife to crush it enough to release its fragrant oils. Cut the lemongrass into 1-inch lengths.
- Combine the lemongrass, ginger, sugar, and 1 cups of the water in a saucepan. Bring to a boil, lower the heat, and simmer for 10 minutes. Stir occasionally.
- Remove the syrup from the heat. Cool for 10 minutes. Strain it into a pitcher. Discard the ginger and the lemon grass.
- Add the lime juice and the remaining 41/2 cups water to the pitcher. Chill for 25 minutes. Serve over ice.