Best Ginger And Lemongrass Iced Green Tea Recipes

GINGER LEMONGRASS ICED GREEN TEA

Steps:

• Cut lemongrass into two-inch pieces, and crush with the flat side of a knife, or just cut each piece lengthwise a few more times like I did.
• Peel ginger and cut into thin slices.
• In a large saucepan over high heat, bring the water, lemongrass, ginger, and sugar to a boil.
• Remove saucepan from the heat, and add the green tea (if you're adding the loose tea, put it in something so you can get it out right after it's steeped, while leaving the ginger and lemongrass in). Steep for about a minute, or until it's the right color/flavor for your tastes.
• Remove the tea bags/leaves, then let sit for about 30 minutes.
• Pour the tea through a fine-mesh sieve into a pitcher.
• Refrigerate until cool - about a couple of hours.
• Pour over ice. Top with a mint sprig. And enjoy!

GINGER AND LEMONGRASS ICED GREEN TEA

Steps:

• Cut lemongrass into 2" inch lengths, then crush with the flat side of a large knife.
• In a 2-quart pan, bring 4 cups water, sugar, ginger and lemongrass to a boil. Remove from heat and add tea leaves or tea bags; let steep about 4 minutes or until desired flavor and color are achieved. Let cool, about 30 minutes.
• Pour through a fine strainer into a glass pitcher. Cover and chill until cold, at least 2 hours. Pour into tall glasses filled with ice and garnish with a spring of mint.

LEMONGRASS AND GINGER ICED TEA(LAOS)

Steps:

• In a small saucepan, combine the sugar, 1/2 cup water, lemongrass and ginger. Bring to a boil over medium-high heat, stirring to the dissolve sugar. Reduce heat to low and simmer for 2 minutes. Remove from the heat and allow the lemongrass and ginger to steep in the sugar syrup for at least half an hour. For more pronounced flavor, place in the refrigerator and allow to steep several hours or overnight.
• Bring 4 cups of water to a boil. Add the teabags, turn off the heat, and allow the tea to steep for 5 minutes. Squeeze out the teabags and discard. Pour the brewed tea into a heat-proof pitcher.
• Strain the lemongrass ginger syrup through a small sieve, pressing on the solids to extract as much flavor as possible. Discard the solids, and add the syrup to the pitcher of tea. Add three cups of cold water to the tea, and stir well. Chill the tea, and serve over ice. Enjoy!