A friend brought me some Lemongrass tea from the Seychelles and since I grow Basil and always have a good amount or I freeze excess basil. I have used this recipe many times. It was originally made with lemongrass stalks-which are more accessible. I will give the recipe with the stalks. —rosiew1
basil leaves and stems chopped
mint leaves chopped
agave syrup or light honey
In This Recipe
Place the basil, mint, and lemongrass in a large heatproof bowl.
Add the boiling water, cover and let stand for 1 1/2 hours.
Strain into a pitcher and stir in the agave syrup (or honey)