Lemongrass syrup
This simple syrup packs a wonderful touch of lemongrass flavor that adds a delicious, fresh citrusy flavor to whatever you use it with.
Servings: 16 approx (makes approx ½ cup/120ml)
Calories: 25kcal
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Ingredients
- ¼ cup lemongrass in chunks (¼ cup is approx 1 full or two short lengths of lemongrass stalk)
- ½ cup sugar
- ½ cup water
Instructions
- Peel the outer layer from the lemongrass and trim any tough bottom end where it is thickly stuck together. Cut the lemongrass into lengths around ⅔in (2cm) long.
- Place the water, sugar and lemongrass pieces in a small pan and place over a medium-low heat, uncovered.
- Stir the mixture gently as you bring it to a simmer to ensure all the sugar dissolves. Once it comes to a simmer, reduce the heat and simmer for around 5 minutes more, then remove from heat. Set aside and leave the lemongrass in the syrup to infuse it further as it cools.
- Pour the syrup through a strainer/sieve to hold back the lemongrass and store in a sealed bottle/jar in the fridge until needed.
Video
Notes
This is a great way to use up parts of the lemongrass stems that are more green when other recipes say to just use the white part of the stem. I'd suggest you don't use any part that is very dry and this, but the thicker green part works fine here.
To help get a bit more flavor out of the lemongrass, you can also bruise it a little before adding to the pan by using a pestle or the mallet.
Nutrition
Calories: 25kcal | Carbohydrates: 7g | Protein: 0.02g | Fat: 0.03g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.001g | Sodium: 1mg | Potassium: 8mg | Sugar: 6g | Vitamin A: 0.1IU | Vitamin C: 0.03mg | Calcium: 1mg | Iron: 0.1mg