Yield: 2 Servings
|Handful fresh lemongrass leaves; preferable the soft grassy tops -or-
|Fresh green lemongrass stalks; top half only
Cut the leaves or tops into 2-inch lengths, measure out 1½ cups, loosely packed. In a blender, combine the tops, water and syrup and blend at high speed until the water is a vivid green and the lemongrass leaves are reduced to fine, short, needlelike pieces, about 1 minute. Strain through a very fine sieve into a large pitcher, spoon off and discard green foam. Taste to see if it's sweet enough, and add more syrup if you like.
Serve in tall glasses over ice. Sugar syrup: Combine sugar and water and bring to a boil. Reduce heat and cook until liquid has thickened and colored slightly, about 5 minutes.
(STEPHANIE DA SILVA)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .