Author Notes
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 It was originally made with lemongrass stalks-which are more accessible.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
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Ingredients
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1 cup
basil leaves and stems chopped
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3 large
lemongrass stalks
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1/2 cup
mint leaves chopped
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2 quarts
boiling water
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3 tablespoons
agave syrup or light honey
Directions
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Place the basil, mint, and lemongrass in a large heatproof bowl.
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Add the boiling water, cover and let stand for 1 1/2 hours.
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Strain into a pitcher and stir in the agave syrup (or honey)
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Pour into 6 icefilled glasses and serve.
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