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Ingredients
- 1 1/2 cups lemongrass stalks, trimmed (page 143) and cut into 1-inch lengths
- 1/4 cup sugar, or to taste
- Lime wedges for serving
Method
- Combine the lemongrass with 1 quart water in a saucepan with a lid over medium heat; cook until it steams, then turn the heat to a minimum, cover, and steep for 10 minutes.
- Add the sugar and stir until it dissolves.
- Cool, then place the mixture in a blender and (carefully if its still hot) blend for about 1 minute, until the lemongrass pieces are chopped up; they will not become pureedlemongrass is simply too tough.
- Strain into a pitcher and chill.
- Serve over ice, with lime wedges.
