The recipe for this exotic syrup came to us from the Savory restaurant in New York City.
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
- Combine sugar, water, and sliced lemongrass core in a small saucepan. Simmer over medium heat for 10 minutes, stirring to dissolve sugar.
- Remove from heat and cool. Fill a jar with a few lemongrass stalks. Strain syrup into jar. Cover and keep in the refrigerator.