This week’s mystery ingredient is one that I’ve loved in things other than food. Particularly, in soaps, candles, perfumes and hand sanitizers. I love the citrusy-floral smell. So when I saw it for the first time at the farmer’s market I instantly knew it was going to be the mystery ingredient.
Want to know what it is?
Here’s a picture:
Did you figure it out?
If you did, good for you! You get a golden star that I can’t give you right now!
If not, it’s ok, I still love you.
Here’s another photo:
Lemongrass (a.k.a cymbopogon) is a tall, perennial grass with a subtle lemon flavor native to India and Asia and is used in lots of Asian cuisines. I got that from our lord and savior Wikipedia.
So I decided to make a lemongrass infused simple syrup to use with the spiced rum (click here for the recipe) I made the other day.
All you need is sugar and water. And lemongrass, of course. I used unbleached sugar, but you can used any kind of sugar you want, suga.
First, peel the outer leaves of the lemongrass and rinse it thoroughly to remove any grit. Cleaning and prepping lemongrass is very similar to cleaning and prepping green onions (a.k.a spring onions, a.k.a. scallions). Then, chop up the lemongrass and pound them a little to release some more flavor.
Cut them short enough to fit inside the pot you will be using. Oh, I almost forgot, you need a pot.
Place the lemon grass in a pot.
Pour the sugar.
I use a 2:1 ratio of water to sugar. Traditionally, it’s 1:1 for simple syrup. So if you like things pretty sweet, go for 1:1. That’s 2 cups of sugar and 2 cups of water.
Pour the water.
Turn the heat on at medium/high. Stir until sugar dissolves and the syrup begins to simmer.
Turn the heat off and allow the syrup to cool down in the pot on the stovetop. Once cooled, strain into an airtight container.
Store in the fridge for up to a month.
- about 5 stalks of lemongrass
- 2 cups of water
- 1 cup of sugar
- Cut up the stalks of lemongrass (short enough to fit the pot you will be using) and pound them a bit to release their flavor.
- Place them in a pot.
- Pour the sugar and water into the pot and stir on medium heat until sugar dissolves.
- Bring to simmer and then turn off the heat.
- Leave pot on stovetop to steep and cool.
- Once cool, strain out the lemongrass and store the syrup in an airtight container.
- Store in the fridge for up to a month.
- Use in cocktails, sangrias, punches or even in tea for extra sweetness and flavor.
- I used unbleached sugar. Using white sugar will result in a lighter color syrup.