Sep 302012

Lemongrass Iced Tea

          September has passed in a happy blur.  We spent 10 lovely (as always) days in the mountains of Colorado.  And Paulo sold his house here in town, a near-miracle in this terrible real estate market.  The sale was an excellent occurrence indeed, but it is truly amazing how much effort is required to remove every last little thing from a dwelling.  Not a single widget left behind.  And nary a dust bunny.  Took a couple of weeks, but we had an excellent time, though both of us are quite pleased that the process is finally over.  Yay!!  And now that the extraneous activity has abated for a while, I will be able to refocus my attention on my happy little website.

          I’ve always loved iced tea.  I drink it on a daily basis.  Each evening, I brew a pot of hot tea, and put it in the refrigerator before going to sleep.  The next morning, voila!  A pitcher of amber coolness.  I usually am a tea purist.  Just a simple, straightforward tea leaf.  No odd essences or flavors.  But I had some lemongrass left over from my last recipe, and decided to try infusing black tea with a hint of lemony Thai flavor.  The result was both fresh and subtle.  The perfect beverage to consume while packing boxes and loading trailers, or while sitting on a deck overlooking the great Rocky Mountains.

Lemongrass Iced Tea

2 stalks lemongrass

4 cups water (preferably filtered)

2 black tea bags (single-serving size)

1 tsp agave nectar or honey (or more, to taste)

          Remove the tough outer leaves from the lemongrass stalks, and discard.  Cut 1/2-inch off of the stem ends, and discard.  Chop the remaining stalks into 2-inch lengths, and bruise them by bending each in half while twisting.  Put them into a saucepan along with the water.  Bring to a boil, then lower the heat and simmer gently, covered, for 7 minutes.  Remove from the heat.

          Add the tea bags.  Allow them to steep in the covered pan for 5 minutes.  Strain the tea, discarding the lemongrass and tea bags.  Stir in the agave nectar, adding extra if you prefer a sweeter tea.  Cool to room temperature, and then refrigerate until chilled.  Serve over ice.  (Adding ice while the tea is still warm would greatly dilute it.)

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8 Responses to “Lemongrass Iced Tea”

Comments (8)
  1. This would go wonderful on a hill overlooking our mountain lake. Thx

  2. this looks so refreshing- keep posting these recipes :)

  3. There’s a fantastic nearby chinese market that sells big bundles of lemongrass. I never know what to use it for, but this tea looks easy and fun. Thanks for the unusual recipe.

  4. I’m a big fan of herbal tea made with lemongrass, so delicious. Have never tried it in combination with black tea, maybe I’ll give that a go next time. :)

  5. I have been wondering what happened to you- i miss your posts. I guess the mountains and the move distracted you but I’m so happy to see you back. The tea looks fantastic, can’t wait to make it.

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