Lemon Grass & Ginger Soda
Recipe is by Thomas Register, beverage specialist with Ralph Brennan Restaurant Group, New Orleans.
1/2 cup thinly sliced peeled ginger
4 plump stalks for fresh lemon grass, cut into 2-inch lengths and smashed, plus stalks for garnish
6 cups water
1 cup sugar
3 tbls. fresh squeezed lemon juice
Lemon wheels and ice cubes, for serving
1. In a medium saucepan, combine the sliced ginger with the smashed lemon grass and 4 cups of the water and bring to a boil over high heat. Stir in the sugar. Cover and let the ginger-lemon grass syrup steep off the heat until cool, about 2 hours.
2. Strain the syrup through a fine-mesh sieve. Discard the ginger and lemon grass. Stir in the lemon juice and the remaining 2 cups of water. Refrigerate until chilled.
3. Pour into tall glasses over ice and garnish with lemon wheels and lemon grass stalks.
Make ahead: The recipe can be prepared through Step 2; refrigerate up to 5 days.
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