Lemongrass Syrup

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. And whack them a few times to release the flavor. Place the lemon grass in a pot and pour the sugar and water in (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.)

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. 

 

RECIPE

Ingredients:

about 5 stalks of lemongrass
2 cups of water
1 cup of sugar

Directions:

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.