Sweet tea has long been the beverage of choice in the South, where long, hot summer days require a beverage that cools you down and quenches your thirst. When the tea has been spiked with lemongrass and fresh ginger, it's even more refreshing. Served in a tall glass, garnished with a stalk of lemongrass and a wedge of lemon, it's the perfect summer sipper!
- 3 stalks lemongrass, white and pale green tips only
- 3 (1/8-inch thick) slices fresh ginger
- 1 cup water
- 1 cup granulated sugar
Tea:
- 1 1/2 quarts cold water
- 6 (2-gram) bags English Breakfast or Earl Grey or Darjeeling tea
- 3 to 4 cups ice cubes
- 4 stalks lemongrass, ends trimmed and 1 or 2 outer leaves removed
- Lemon wedges, for garnish
For the Syrup: Chop the lemongrass into 1-inch lengths. Use a meat mallet or a mortar and pestle to smash the lemongrass.
Bring the lemongrass, ginger, water and sugar to the boil in a small sauce pan, stirring until the sugar has dissolved. Remove from the heat and let steep, partially covered, for 20 minutes.
Strain the syrup through a fine mesh strainer, pressing on the lemongrass and ginger pieces to extract all the liquid; discard the lemongrass and ginger.
Set syrup aside to cool completely.
For the Tea: In a medium sauce pan, bring the water to a rolling boil over high heat.
Remove the pan from the heat, and add the tea bags; steep for 5 minutes. Remove the tea bags from the pan and discard.
Transfer the tea to a cool container; add the lemongrass syrup and stir to combine. Allow to cool.
Fill tall glasses with ice cubes. Place an attractive lemongrass stalk in each glass. Fill the glasses with tea; garnish with lemon wedges, and serve immediately.
Serves 4