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LEMONGRASS SPIKED ICED TEA

The citrus flavor of lemongrass lends the perfect accent to green tea.

Makes: about 1 quart

Ingredients:

6 stalks lemongrass
5 cups water
3 green tea bags

Superfine sugar to taste
Ice cubes
Lemon wedges

Cooking:

  1. Trim root ends of lemongrass stalks. Remove green tops and outside leaves, reserving for garnish. Coarsely chop bottom 4-inches of lemongrass.
  2. Bring water to a boil in a medium saucepan. Add tea bags and lemongrass, remove from heat, and steep for 10 minutes. Strain, discarding solids. Sweeten to taste with sugar then refrigerate until thoroughly chilled.
  3. Serve in a tall glasses filled with ice. Garnish each glass with a lemongrass top and a lemon wedge.

Adapted from Quick & Easy by Martin Yan (Chronicle Books).
Copyright © 2005 Yan Can Cook Group.