Yield: 1 Servings
|4 cups||Mild-flavored honey, such as clover or orange blossom|
|½ pounds||Fresh lemongrass|
|1 cup||Finely chopped crystallized ginger|
Cut off leafy tops and peel tough outer layers from lemongrass. Trim off and discard any discolored or dry parts of root ends. Cut trimmed, woody sections into 2-inch lengths; crush lightly with a mallet. Add lemongrass and ginger to honey. Place over medium-high heat in a 3- to 4-quart pot; stir occasionally until honey simmers, about 5 minutes. Simmer 10 more minutes; remove from heat and let stand until cooled slightly. Pick out and discard lemongrass; cool completely. Pour into clean decorative jars, cover and store at room temperature up to 1 month.
Posted to FOODWINE Digest 14 Jan 97, by A to Z Specialties <atozspecialties@...> on Wed, 15 Jan 1997.