| 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:
“Moses was called \”God’s friend\”. Are you?”