Natural and nutritious Ginger Lemongrass. Beautiful thirst quencher!

Ingredients

  • 1/4 cup crystallized candied ginger, cut in half
  • 1/4 cup palm sugar
  • 1 quart ice cubes
  • 2 chunks ginger, about 3 inches
  • 2-1/2 cups superfine sugar, to taste
  • 4 stalks lemongrass, + extra for garnish
  • 5 cups water

Instructions
For the Lemon Grass:

  1. Wash first the lemongrass in a running water.
  2. Remove all the white powder from the leaves and also a few outer leaves.
  3. Cut the stalks in half and crush them with the back of a chef’s knife.
  4. Cut the remaining stalk into extremely thin slices using a chef’s knife.
  5. In a mortar and pestle, grind the thin slices of lemongrass, then transfer and mix everything using a mini food processor.
  6. It should turn into a fine moist powder. Set aside.

For the ginger:

  1. Clean the ginger, carefully removing any dirt. You don’t have to peel it. Thinly slice both chunks. Set aside.

For the lemongrass water:

  1. Combine the water and lemongrass powder. Bring to a boil and let simmer for about 15 minutes.
  2. Filter through a fine sieve.

For the caramel syrup:

  1. In a sauce pan, melt the sugar without any water over high heat.
  2. It’s important to carefully watch the sugar; as soon as the edges of the pan start caramelizing, immediately lower the heat to medium-low.
  3. Gently jiggle the saucepan in circles. Do not use a spoon! Lower the heat to the lowest setting when there are only a few remaining non-caramelized pieces.
  4. Don’t let the sugar get dark brown or you’ll get a burnt taste.

Assembly time:

  1. When all the sugar is an amber color, remove from the heat, pause for about a minute (be careful of splattering when the water is added), then slowly add the boiling lemongrass water, palm sugar, fresh ginger and candied ginger.
  2. Stir constantly with a wooden spoon.
  3. Bring back to a full boil then let simmer for about 10 minutes.
  4. Remove from the stove and cool completely.

 

 

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