Lemonade with a natural, refreshing twist. Over the past few weeks, we've discovered that Lemongrass makes an excellent substitute for large amounts of lemons. Ginger, considered a remedy of illness by the Chinese and hoarded by the Romans in ancient times, adds a spicy twang to any dish. By making a simple syrup with the two, we've accomplished a new take on a summer favorite.
Once collected, leaf stems must be stripped and cleaned of dirt and outer layers in order to expose the tenderest parts of the leaf for cooking. The whole of the leaf can be used for almost anything involving cooking.
The syrup, after simmering for 30 minutes, is strained and placed in your choice of container (we think it looks best in a mason jar).
Add one part sugar to one part water in pot, bring to boil. For this recipe we used 2 cups of water to 2 cups of sugar.
Once boiling, place a handful (about a cup) of ginger slices and a handful of chopped stalks of lemon grass to the mix.
Put heat on low and simmer for 30 minutes. Syrup should turn a golden color.
Strain contents from simple syrup.
In a large water jug, add the juice of nine to 12 lemons (depends on how tart you like your lemonade) and the simple syrup. Dilute the mixture with 1 gallon of water. If the mixture is too sweet for your liking you can add more water to taste.
Stir, and place slices of lemon into top of jar for garnish.
HOWDY FARM currently has lemongrass in abundance. To buy, come to store hours on Thursdays from 1-5 pm at the Howdy Farm, located behind the horticulture building on west campus. We also sell produce at the Brazos Valley Farmers Market on Saturdays, located in Downtown Bryan.