This past Saturday, a visit to the Forsyth Park farmers’ market yielded a surprise! Not only did I find just dug turnips with greens still attached (still trying to like them), shiny green jalapeños, and thick spring onions, but also, a nice bunch of lemongrass. Since then, I’ve been racking my brain to find a suitable recipe that I could whip up fast with ingredients on hand. When I found a recipe for a lemongrass simple syrup, I had half the battle won. Thinking back to last week when my friends from England visited, we had enjoyed our usual G&T’s every afternoon. How would a lemongrass gin and tonic taste? Actually, the finished product was superb gin and tonic with just a hint of lemony ginger overtones.
Lemongrass Simple Syrup
- 1 cup sugar
- 1 cup water
- 2 stalks lemongrass, tough outer leaves stripped, green part only, sliced
1. In a medium saucepan, combine sugar, water and sliced lemongrass. Bring to a boil over medium high heat and cook 2-3 minutes, or until sugar is dissolved. Remove from heat and let sit 10 minutes. Pour into a fine strainer, discard lemongrass and let syrup cool. If desired, add lemongrass stalks cut to fit in a 1 cup capacity jar and pour syrup over. Refrigerate. Use within a week.
Lemongrass Gin and Tonic
- 2 ounces gin
- 5 ounces tonic water
- 1/2 ounce lemongrass simple syrup
- Mix gin, tonic water and lemongrass syrup. Add several ice cubes to a drink glass and pour gin mixture over ice cubes. Garnish with a lemongrass stalk or a slice of lemon or lime. Makes one drink.
This is my entry to BWW #50, hosted by Haalo of Cook (almost) Anything at Least Once. Black and White Wednesday-A Culinary Gallery is the brainchild of Susan of The Well-Seasoned Cook. I’m beginning to only think of food in a monochrome sense now, so I’m definitely hooked! Susan’s inaugural post here and host line-up here.
Shadow of Lemongrass in Hand
Lemongrass Stalks in Sepia
Lemongrass G&T in Sepia
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