Lemongrass Tea

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From the California Culinary Academy's "Southeast Asian Cooking". Lemongrass tea can be served hot or iced.
Recipe By: California Culinary Academy's "Southeast Asian Cooking"
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 1/4 cup Chopped fresh lemongrass tops or
    • 2 tablespoons dried lemongrass
    • 4 cups Boiling water
    • Sugar to taste


Preheat teapot with boiling water; discard water. Add lemongrass and boiling water, steep 8 to 10 minutes; strain. Serve hot or allow to cool, sweeten to taste, and serve in tall glasses with ice.
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