Thai lemongrass and ginger iced tea-To get the most flavor from your lemongrassafter removing the outer layer, bruise the white ends of your stalks with the blunt edge of a large knife, then thinly slice. (Bruising helps release the lemongrass “juices”.) To make the lemongrass syrup, boil the sliced lemongrass with some ginger, and turn off the heat and stir in sugar.
If you’ve bought whole stalks of lemongrass for a Vietnamese or Thai recipe, and only need the subtly flavored bulb, lemongrass tea will come to the rescue as a lovely use for the green leaves that branch apart above the bulb. Given the sturdiness and length of the broken-up leaves, you’ll need a teapot for the brewing stage.