| 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.
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