Fragrantly herbal and vaguely citrusy, stir lemongrass syrup into a mint julep for an exotic take on the classic. It's also lovely drizzled over pound cake, tossed with a mango–papaya fruit salad, or used to sweeten a glass of iced tea. William Abranowicz

The recipe for this exotic syrup came to us from the Savory restaurant in New York City.

Lemongrass Syrup Lemongrass Syrup
This all-purpose infusion is lovely drizzled over pound cake, cold mango and papaya, or into a glass of iced tea.
Yield: makes 1 Cup


  • 1 cup sugar
  • 1 cup water
  • 2 lemongrass stalks (core only), sliced
  • Lemongrass stalks


  1. Combine sugar, water, and sliced lemongrass core in a small saucepan. Simmer over medium heat for 10 minutes, stirring to dissolve sugar.
  2. Remove from heat and cool. Fill a jar with a few lemongrass stalks. Strain syrup into jar. Cover and keep in the refrigerator.