Best Iced Lemongrass Tea Recipes

LEMONGRASS-MINT ICED TEA

Steps:

• Split 3 lemongrass stalks lengthwise, cut into 3-inch pieces, and smash lightly. Add to 6 cups water in a pot; bring to a boil. Pour into a large heatproof bowl; add tea bags and honey. Let cool, then steep in refrigerator overnight. Strain and serve over ice, garnished with a split lemongrass stalk, if desired.

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!

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!

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.

ICED LEMONGRASS TEA

Steps:

• Trim off bottom 6 inches of lemongrass stalks. Cut enough lemongrass tops crosswise into 1/2-inch pieces (discard any discolored parts) to measure 1 cup. Bring lemongrass pieces, sugar, and 2 cups water to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then remove from heat and let steep, partially covered, 20 minutes.
• Put remaining 6 cups water in a pitcher. Blend lemongrass mixture in a blender until lemongrass is finely chopped (use caution when blending hot liquids), then pour through a fine-mesh sieve into water in pitcher, discarding solids. Serve over ice.

LEMONGRASS ICED TEA

Steps:

• Coarsely chop the bottom 4 inches of the lemongrass stalks.
• Trim the tops, remove the outside leaves, and save for garnish.
• In a small saucepan, bring to water to a boil.
• Add in tea bags and chopped lemongrass; remove from heat and let steep for 10 minutes.
• Strain; sweeten to taste with sugar, refrigerate until ready to serve.
• Fill tall chilled glasses with ice; pour the tea over the ice.
• Garnish each glass with a lemongrass top and a lemon wedge.

LEMONGRASS ICED TEA

Steps:

• Coarsely chop bottom 4 inches of lemongrass.
• Trim tops, remove outside leaves, and save for garnish.
• In a small saucepan, bring water to a boil.
• Add tea bags and lemongrass, remove from heat, and steep for 10 minutes.
• Strain.
• Sweeten to taste with sugar then refrigerate until ready to serve.
• Serve in a tall chilled glass full of ice.
• Garnish each glass with a lemongrass top and a lemon wedge.