Lemongrass Syrup

Lemongrass Syrup

Steeped lemongrass infuses this simple syrup with bright, citrusy depth.

Total 45 min Makes 16 oz Calories 65/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This syrup simmers smashed lemongrass stalks with sugar and water until fragrant and lightly golden, then strains out clean for cocktails, iced tea, or drizzling over fruit. It keeps well in the refrigerator, making it a handy way to add floral, citrus-ginger notes to drinks and desserts without extra prep each time.

Ingredients

  • 4 stalks lemongrass, trimmed and smashed
  • 2 cups granulated sugar
  • 2 cups water

Method

  1. Trim the root ends and tough tops from the lemongrass stalks, then smash each stalk with the back of a knife and cut into 3-inch pieces to release the aromatic oils.

  2. Combine the sugar, water, and lemongrass in a 6-quart saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves.

  3. Reduce the heat to low and simmer gently, allowing the lemongrass to steep and infuse the syrup.

  4. Remove the saucepan from the heat and let the syrup cool to room temperature with the lemongrass still steeping, deepening the flavor.

  5. Strain the syrup through a fine-mesh sieve into a clean jar or bottle, discarding the spent lemongrass.

  6. Cover and refrigerate the syrup; it will keep well for up to two weeks.

Rate this recipe

★ 4.7 (1)

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    Lemongrass Syrup

    This syrup simmers smashed lemongrass stalks with sugar and water until fragrant and lightly golden, then strains out clean for cocktails, iced tea, or drizzling over fruit. It keeps well in the refrigerator, making it a handy way to add floral, citrus-ginger notes to drinks and desserts without extra prep each time.

    45 min 16 oz 65 cal

    Ingredients

    • 4 stalks lemongrass, trimmed and smashed
    • 2 cups granulated sugar
    • 2 cups water

    Method

    1. 1

      Trim the root ends and tough tops from the lemongrass stalks, then smash each stalk with the back of a knife and cut into 3-inch pieces to release the aromatic oils.

    2. 2

      Combine the sugar, water, and lemongrass in a 6-quart saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves.

    3. 3

      Reduce the heat to low and simmer gently, allowing the lemongrass to steep and infuse the syrup.

    4. 4

      Remove the saucepan from the heat and let the syrup cool to room temperature with the lemongrass still steeping, deepening the flavor.

    5. 5

      Strain the syrup through a fine-mesh sieve into a clean jar or bottle, discarding the spent lemongrass.

    6. 6

      Cover and refrigerate the syrup; it will keep well for up to two weeks.