| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 4 | c | Mild-flavored honey, such as |
| clover or orange blossom | ||
| 1/2 | lb | Fresh lemongrass |
| 1 | c | Finely chopped crystallized |
| ginger |
INSTRUCTIONS
Cut off leafy tops and peel tough outer layers from lemongrass. Trim off and discard any discolored or dry parts of root ends. Cut trimmed, woody sections into 2-inch lengths; crush lightly with a mallet. Add lemongrass and ginger to honey. Place over medium-high heat in a 3- to 4-quart pot; stir occasionally until honey simmers, about 5 minutes. Simmer 10 more minutes; remove from heat and let stand until cooled slightly. Pick out and discard lemongrass; cool completely. Pour into clean decorative jars, cover and store at room temperature up to 1 month. Posted to FOODWINE Digest 14 Jan 97, by A to Z Specialties <atozspecialties@AZWEST.NET> on Wed, 15 Jan 1997.
A Message from our Provider:
“Time: A longing in man for reuniting with God.”