How to make lemongrass syrup for cocktails, a simple syrup infused with fresh lemongrass.
Lemongrass is an ingredient commonly found in Thai cooking. it has subtle citrus aroma and flavour but unlike citrus, it lacks the acidity. The herb is easy to grow in the home garden and yields lemongrass stalks which have culinary applications as well as adding an exotic flavour to cocktails.
Usually, to make a simple syrup infusion, you heat sugar and water then add the ingredient to be infused. This method of making lemongrass syrup involves simmering chopped lemongrass in water first then turning the infusion into a syrup. It preserves the brightness of the lemongrass and it doesn’t “cook” the delicate essential oils and flavours. We tried it the other way by boiling sugar and water with chopped lemongrass and the flavour was far too insipid.
Lemongrass syrup can be used to add a citrus note to cocktails such as ‘Cloudy with a Chance of Coconut Water’.
Lemongrass Syrup Recipe
Ingredients
- 1 cup water
- 1/2 cup white sugar (approx*)
- 1 lemongrass stalk, bruised and chopped
Method
To prepare the lemongrass, peel the outer layer of one lemongrass stalk and discard it. Press the stem with the flat side of a knife to bruise and release the essential oils then chop it into small pieces.
In a small pan, add 1 cup of water and the chopped lemongrass. Bring to the boil then simmer for 10-15 minutes until reduced by half. Remove the lemongrass, measure the remaining liquid and add an equal amount of white sugar*. Heat gently until all the sugar has dissolved. Leave to cool then strain into a jar with a lid. It keeps in the fridge for approximately 2 weeks.
You may also like: How to Make Herb-Infused Simple Syrups for Cocktails
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