Lemon Grass and Ginger Iced Tea
Photo: Thomas J. Story; Styling: Dan Becker
The delicate floral aroma of this drink makes it perfect for sipping in the garden; the antioxidants and low caffeine levels in green tea mean you can enjoy it all day long. Notes: Tea keeps up to 2 days.
This recipe, and others like it, can be found in the article “Picnic-Ready Recipes You’ll Be Making All Spring.”
How to Make It
Step 1
1
Rinse lemon grass, cut into 2-inch lengths, and crush with the flat side of a large knife.
Step 2
2
In a 2-quart pan, bring 5 cups water, sugar, ginger, and lemon grass to a boil. Take off heat and add green tea bags; let steep about 4 minutes or until flavor is as strong as you like. Discard tea bags; let tea cool, about 30 minutes.
Step 3
3
Pour through a fine strainer into a pitcher. Cover and chill until cold, at least 2 hours (see Notes). Pour into tall glasses filled with ice.
Ingredients
1 stalk fresh lemon grass
1/2 cup sugar
7 thin slices fresh ginger
5 bags green tea
Directions
Step 1
1
Rinse lemon grass, cut into 2-inch lengths, and crush with the flat side of a large knife.
Step 2
2
In a 2-quart pan, bring 5 cups water, sugar, ginger, and lemon grass to a boil. Take off heat and add green tea bags; let steep about 4 minutes or until flavor is as strong as you like. Discard tea bags; let tea cool, about 30 minutes.
Step 3
3
Pour through a fine strainer into a pitcher. Cover and chill until cold, at least 2 hours (see Notes). Pour into tall glasses filled with ice.
