Lemongrass lemonade recipe
‘If life gives you lemons, make lemonade,' the saying goes. But what do you do when life gives you lemongrass? We say pair it with limes and coconut sugar, and concoct this vibrant smasher of a drink.
Recipe from Redemption Bar by Andrea Waters and Catherine Salway. Published by Kyle Books. Photography by Catherine Gratwicke.
Ingredients
- 6 lemongrass stalks, roughly chopped
- 1.5 l still mineral water
- 150 g coconut sugar
- 4 large limes, peeled with a swivel-head vegetable peeler, then juiced
- 1 bag of crushed ice
- 6 lemongrass stalks, roughly chopped
- 2.6 pints still mineral water
- 5.3 oz coconut sugar
- 4 large limes, peeled with a swivel-head vegetable peeler, then juiced
- 1 bag of crushed ice
- 6 lemongrass stalks, roughly chopped
- 6.3 cups still mineral water
- 5.3 oz coconut sugar
- 4 large limes, peeled with a swivel-head vegetable peeler, then juiced
- 1 bag of crushed ice
- 1 pinch pink peppercorns
- 5 lemongrass stalks
- 1 pinch pink peppercorns
- 5 lemongrass stalks
- 1 pinch pink peppercorns
- 5 lemongrass stalks
Details
- Cuisine: British
- Recipe Type: Cocktail
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 60 mins
- Serves: 5
Step-by-step
- Place the lemongrass and measured water in a large saucepan over a medium heat. Bring to a rolling boil, then reduce to a simmer for 60 minutes.
- Remove from the heat, and add the coconut sugar, lime juice and lime peel. Stir well, then leave to cool.
- Cover and put in the fridge overnight to steep.
- The next day, strain the lemonade into a jug or bottle and keep refrigerated.
- To serve, pour into large copa or balloon glasses with plenty of crushed ice, garnished with pink peppercorns and lemongrass stalks.
This recipe is from Redemption Bar by Andrea Waters and Catherine Salway. Published by Kyle Books. Photography by Catherine Gratwicke.
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