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Lemongrass Lemonade

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Yields about 4 cups.

  • To learn more, read:
    Lemongrass
  • by from Fine Cooking
    Issue 22

Surprisingly, the salt in this recipe makes the drink’s sweetness more pronounced.

  • 1 cup granulated sugar                    
  • 2 stalks lemongrass, bruised lightly with the side of a knife and cut into 1/2-inch pieces  
  • 3 cups water
  • 1 cup fresh lemon juice (from about 3 large lemons)
  • 1/2 cup fresh lime juice (from about 2 limes)
  • Pinch salt
  • 2 cups ice
  • 1 lemon, thinly sliced
  • 2 stalks lemongrass, cut into 4 swizzle sticks (optional)

In a small saucepan, combine the sugar, lemongrass pieces, and water and bring to a boil, stirring to dissolve the sugar. Lower the heat and simmer for 20 min. Remove the syrup from the heat; let it sit for about an hour. Strain it into a glass pitcher. Just before serving, add the lemon juice, lime juice, and salt. Stir well and add the ice. Serve in tall glasses with more ice. Garnish with the lemon slices and the lemongrass swizzle sticks.

nutrition information (per serving):
Size : per cup; Calories (kcal): 230; Fat (g): fat g 0; Fat Calories (kcal): 0; Saturated Fat (g): sat fat g 0; Protein (g): protein g 1; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 62; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 750; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 1;

Photo: Alan Richardson

Why do I feel a chill when the thermometer says it's 98 degrees? Because I'm drinking Lemongrass Lemonade! Wow, this is absolutely fantastic -- delicious, refreshing, and revitalizing!

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