| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Beverage | 2 | Servings | ||
INGREDIENTS
| 1 | Handful fresh lemongrass leaves; preferable the soft grassy tops -or- | |
| 12 | Fresh green lemongrass stalks; top half only | |
| 3 | c | Cold water |
| 1/4 | c | Sugar syrup |
| 1 | c | Sugar |
| 1 | c | Water |
INSTRUCTIONS
SUGAR SYRUP Cut the leaves or tops into 2-inch lengths, measure out 1 1/2 cups, loosely packed. In a blender, combine the tops, water and syrup and blend at high speed until the water is a vivid green and the lemongrass leaves are reduced to fine, short, needlelike pieces, about 1 minute. Strain through a very fine sieve into a large pitcher, spoon off and discard green foam. Taste to see if it's sweet enough, and add more syrup if you like. Serve in tall glasses over ice. Sugar syrup: Combine sugar and water and bring to a boil. Reduce heat and cook until liquid has thickened and colored slightly, about 5 minutes. Cool. ARIELLE@STARBASE.NEOSOFT.COM (STEPHANIE DA SILVA) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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