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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Limeade made with lemongrass and fresh ginger from the Moosewood Cookbook. I like to use the remaining top of the cleaned lemongrass stalk as a decoration in the pitcher for serving. Note: I estimated cooking time for making syrup and chilling time. Ingredients:
1 stalk lemongrass |
3 inches piece fresh gingerroot, peeled and thinly sliced |
1 cup sugar |
5 1/2 cups water |
10 to 12 limes, juice of |
Directions:
1. Take one stalk of lemongrass and trim to 6 inches and remove the dry outer layer. Place stalk on a cutting board and use the flat side of a heavy knife to crush it enough to release its fragrant oils. Cut the lemongrass into 1-inch lengths.
2. Combine the lemongrass, ginger, sugar, and 1 cups of the water in a saucepan. Bring to a boil, lower the heat, and simmer for 10 minutes. Stir occasionally.
3. Remove the syrup from the heat. Cool for 10 minutes. Strain it into a pitcher. Discard the ginger and the lemon grass.
4. Add the lime juice and the remaining 41/2 cups water to the pitcher. Chill for 25 minutes. Serve over ice.
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