| 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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