Lemongrass And Ginger Iced Tealaos Recipes

GINGER LEMONGRASS ICED GREEN TEA

Ginger Lemongrass Iced Green Tea image

Absolutely perfect for summer, this blissful blend of ginger, lemongrass, and green tea refreshes and invigorates.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 6

Ingredients

8 cups water
1 stalk lemongrass
1 piece of ginger (about the size of two thumbs (or one freakishly large thumb))
1/3 cup sugar (or 1/4 cup agave nectar, or sugar substitute to taste - just add to taste after it's chilled)
10 individual bags green tea or 3 heaping tablespoons loose green tea
Mint for garnish

Steps:

Cut lemongrass into two-inch pieces, and crush with the flat side of a knife, or just cut each piece lengthwise a few more times like I did.
Peel ginger and cut into thin slices.
In a large saucepan over high heat, bring the water, lemongrass, ginger, and sugar to a boil.
Remove saucepan from the heat, and add the green tea (if you're adding the loose tea, put it in something so you can get it out right after it's steeped, while leaving the ginger and lemongrass in). Steep for about a minute, or until it's the right color/flavor for your tastes.
Remove the tea bags/leaves, then let sit for about 30 minutes.
Pour the tea through a fine-mesh sieve into a pitcher.
Refrigerate until cool - about a couple of hours.
Pour over ice. Top with a mint sprig. And enjoy!

LEMONGRASS AND GINGER ICED TEA(LAOS)

Lemongrass and Ginger Iced Tea(Laos) image

Lemongrass and ginger infuse this lightly sweetened, refreshing iced tea with subtle flavor. From about.com.

Provided by Sharon123

Categories Beverages

Time 10m

Yield 6-8

Number Of Ingredients 6

Ingredients

1/2 cup sugar
1/2 cup plus 4 cups plus 3 cups water
1 large stalk lemongrass, dry tops and tough outer leaves removed, stalk cut into small rounds (about 1/4 cup)
1 inch x 2 inch knob ginger, peeled and chopped (about 2 tablespoons)
4 mild black tea bags (such as Darjeeling or Assam-I use decaf)
ice, for serving

Steps:

In a small saucepan, combine the sugar, 1/2 cup water, lemongrass and ginger. Bring to a boil over medium-high heat, stirring to the dissolve sugar. Reduce heat to low and simmer for 2 minutes. Remove from the heat and allow the lemongrass and ginger to steep in the sugar syrup for at least half an hour. For more pronounced flavor, place in the refrigerator and allow to steep several hours or overnight.
Bring 4 cups of water to a boil. Add the teabags, turn off the heat, and allow the tea to steep for 5 minutes. Squeeze out the teabags and discard. Pour the brewed tea into a heat-proof pitcher.
Strain the lemongrass ginger syrup through a small sieve, pressing on the solids to extract as much flavor as possible. Discard the solids, and add the syrup to the pitcher of tea. Add three cups of cold water to the tea, and stir well. Chill the tea, and serve over ice. Enjoy!

LEMONGRASS AND GINGER RICE

Lemongrass and Ginger Rice image

Long-grain rice with hints of lemongrass and ginger.

Provided by mrogers

Time 40m

Yield 6

Number Of Ingredients 9

Ingredients

2 ½ cups water
1 cup long-grain white rice
2 tablespoons chopped lemongrass
2 tablespoons water
2 tablespoons vegetable oil, divided
1 tablespoon chopped fresh ginger
1 medium jalapeno pepper, seeded and chopped
1 small shallot, chopped
3 cloves garlic, chopped

Steps:

Bring 2 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside.
Puree lemongrass, 2 tablespoons water, 1 tablespoon oil, ginger, jalapeno pepper, shallot, and garlic in a food processor.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat; tilt skillet to coat with hot oil. Add pureed mixture to the skillet and cook until fragrant, 2 to 3 minutes. Add cooked rice and mix well.

Nutrition Facts : Calories 160.4 calories, Carbohydrate 26.4 g, Fat 4.8 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 5.5 mg, Sugar 0.3 g

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