A thirst-quenching pitcher of this Asian take on iced tea is the perfect refreshment on hot, lazy afternoons at the poolside, and at barbecues.
We love this recipe from Robert Danhi’s Easy Thai Cooking.
Serves 4 to 6
- 8 whole stalks of lemongrass
- 8 cups (1.75 litres) water
- ½ cup (100g) sugar
- 2 black teabags
- Simmer the lemongrass and water over a low heat for 20 minutes to let the flavours infuse.
- Remove from heat, stir in the sugar and teabags and steep for 20 minutes.
Strain, cool and chill in the refrigerator. Serve over crushed ice.