Fresh Lemongrass-Ginger Ale

Fresh lemongrass-ginger ale

I propagated a few store-bought lemongrass stalks a few years ago when I first moved into my house, and every year since then, they’ve been the gift that keeps on giving, year round. Each little lemongrass plant (which began its life as a clump of three rooted stalks) has grown into a wild-looking shrub with dozens of thick, juicy, citrusy stalks. And maybe I’m biased, but I feel homegrown lemongrass far outflavor the ones you can find in the store (especially since you can use the lemongrass leaves as well).

Lemongrass shrubs

Needless to say, we make a lot of meals with lemongrass around here. My husband is king of marinated lemongrass chicken, and I like to drop a few stalks into the broth for my slow-cooked Vietnamese pulled pork tacos. In the winter, we’re all about lemongrass-infused tea. In the summer (and with our heat wave this past week), we do flavored fizzy drinks with a versatile lemongrass-ginger syrup. It’s lemony and spicy and wakes the senses. It also adds a little (or a lot of) zing to iced teas, hot teas, margaritas, mojitos, Prosecco, and Dark and Stormy cocktails.

But on most afternoons, you’ll find me on our sunny porch with two jars by my side: a jar of lemongrass-ginger syrup and a jar of lemongrass-ginger ale on the rocks!

Fresh Lemongrass-Ginger Ale
Makes 1 quart syrup (12 to 16 servings)

Ingredients

For the Simple Syrup
6 cups water
3 cups sugar
1/2 pound ginger, sliced crosswise into matchsticks
2 stalks lemongrass (at least 8 inches each), cut into 3-inch segments and smashed with the flat side of a knife

For the Lemongrass-Ginger Ale
1/4 to 1/3 cup lemongrass-ginger syrup (per glass)
Soda/seltzer/carbonated water (to fill)
Squeeze of lime

Method

Fresh ginger

Cut the ginger into matchsticks

Sliced ginger

Fresh lemongrass and ginger

To make the simple syrup, combine the water, sugar, ginger, and lemongrass in a medium saucepan and bring to a boil. Reduce the heat and maintain a hard, rapid simmer, stirring occasionally until the liquid reduces to almost half, about 1 hour.

Strain the syrup and discard all the solids. Pour the syrup into a jar and refrigerate.

Strain the syrup and discard the solids

Fresh lemongrass-ginger syrup

To make the lemongrass-ginger ale, add the syrup and your choice of fizzy water to a glass. Stir to combine, add ice if desired, and garnish with a fresh squeeze of lime juice before serving.

2014-08-03-09

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August 3 2014      33 comments     Linda Ly
En La Cocina   Hierbas

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  • jeanniebeans

    Yum yum!! Your blog inspired me months ago to propagate my own lemongrass from some cuttings at the grocery store, and after patiently waiting for 3 weeks they finally sprouted roots!!! Then, I gave it away to a friend :D Then, my aunt gave me a huge one in a 5 gallon pot. Anyway, point is: you and your blog inspired me. THANK YOU! I’m super excited to make this lemongrass ginger ale.

    • http://www.gardenbetty.com/ Linda Ly

      That all sounds so exciting and wonderful! Enjoy your lemongrass!

  • Valerie

    I love that ginger bite and have been looking for a ginger drink that delivers – I think you’ve hit it. Sadly, I’ll have to use store-bought lemongrass, but this might be a good way to use up some lime basil which has proven to be lovely and short on uses this summer. Can’t wait to try it!

  • Rebecca Lingle

    I’m going to try this when I get home tonight. I planted lemongrass from seed this spring, and with all the rain we’ve had, it’s grown huge! :) I can’t wait to use it for the first time.

    • http://www.gardenbetty.com/ Linda Ly

      How exciting! I remember the first time I harvested my lemongrass… it felt a little bizarre, in a good way. :-)

  • http://www.seedylawyer.com/ Lisa

    Love the recipe.. looks very refreshing. I just love my lemongrass in my yard. I try to come up with new ways to use the fresh flavor and this is just perfect. Cheers!

    • http://www.gardenbetty.com/ Linda Ly

      Enjoy Lisa!

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