Prep Time
10 mins
Servings
6 Servings
Cook Time
15 mins
Difficulty
Easy
A bright, non-alcoholic iced tea inspired by Vietnamese street stalls. Lemongrass and ginger steep to give a citrusy, warming base finished with lime and mint for a crisp, refreshing drink.
Ingredients
1500 ml Water (Makes roughly 1.5 litres of iced tea)
3 stalks (about 120 g) Fresh lemongrass stalks, trimmed, bruised with the back of a knife
50 g Fresh ginger, thinly sliced (Keep the skin on if organic)
50 g Caster sugar (Adjust or replace with granulated sugar or a sweetener if preferred)
2 limes (about 100 g) Limes, zested and juiced, plus slices for serving
20 g Fresh mint, a few sprigs lightly crushed, plus extra to garnish
To serve Ice, optional (Optional: add to glasses when serving)
Method
Step 1
Put the bruised lemongrass and sliced ginger into a medium saucepan with the water and caster sugar.
Step 2
Bring to a gentle simmer over medium heat, then reduce heat and simmer for 10 minutes to extract flavour.
Step 3
Remove the pan from the heat and leave to steep for a further 15 minutes for a stronger infusion.
Step 4
Strain the liquid through a fine sieve into a jug, pressing gently on the solids to extract the tea. Discard solids.
Step 5
Stir in the lime juice and zest, then add the lightly crushed mint leaves. Taste and add more sugar or lime if required.
Step 6
Leave to cool to room temperature, then chill in the fridge for at least 1 hour. Serve over ice with lime slices and a mint sprig.
Nutritional Information
Per serving:
Energy - 66kcal
Protein - 0.8g
Carbohydrates - 17g
Fat - 0.2g
Fibre - 1.1g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
For a caffeine-free concentrate, double the ginger and lemongrass and dilute 1:1 with cold water when serving. Keep refrigerated for up to 3 days.
