Lemongrass Ginger Tea
Cymbopogon, variously known as lemongrass, barbed wire grass, silky heads, Cochin grass, or Malabar grass or oily heads, is a genus of Asian, African, Australian, and tropical island plants in the grass family.
1/2″ -a piece of ginger, fresh, washed, chopped into roundels without peeling
Honey/jaggery* to taste
- Bring 4 cups of water to boil in a pot. Add the lemongrass and ginger; boil on high heat. When it comes to boil, reduce heat to low, and let it continue to simmer until the water turns light brown.
- Remove the pot from heat and cover it. Allow it to sit for 10-15 minutes.
- Strain the liquid, squeezing the lemongrass and ginger pieces to ensure the maximum flavor is released. Allow the water to cool completely before storing in the refrigerator.
- Add the honey/jaggery to taste. Stir and serve immediately.
- If the ginger skin is retained, ensure that it is thoroughly washed before boiling.
- Honey should never be consumed cooked as it turns slightly toxic. Ensure it is added only at the end, just before drinking.
- This tea can be served hot or cool. If desired a dash of lemon juice can also be added before serving.
- Instead of preparing the tea fresh from lemongrass stalks, a few drops of lemongrass oil can be mixed with hot water and honey/jagger.