Let me tell you about the first time I truly fell for lemongrass iced tea. It was during a sweltering Bangkok afternoon when a street vendor handed me a frosty glass that smelled like sunshine and tasted like liquid refreshment. That moment changed my summer drink game forever. This isn’t just tea—it’s a vibrant, herbaceous escape that dances between citrusy brightness and earthy depth. What makes it truly special? Unlike those cloyingly sweet bottled teas, this homemade version lets lemongrass shine in all its natural glory, with no caffeine crash to kill your buzz.
Why This Recipe Works
- Your taste buds will throw a party with that perfect lemongrass zing balanced by honey’s golden sweetness. The secret lies in bruising the stalks to release their essential oils—skip this step and you’ll miss half the flavor.
- Faster than waiting for your coffee to cool—just 10 minutes hands-on time. The extended steeping happens while you do other things (like nap).
- A blank canvas for creativity—toss in some smashed ginger or fresh mint leaves when the mood strikes. The base recipe is forgiving, so experiment fearlessly.
More Than Just a Pretty Drink
- Your gut’s new best friend: Lemongrass contains citral, a compound that may help soothe bloating and indigestion—perfect after indulging in rich foods.
- Hydration without the guilt: At roughly 25 calories per glass (mostly from honey), it’s a smarter choice than soda or juice. The ginger adds metabolism-boosting perks too.
- Nature’s little antioxidant boost: Packed with flavonoids that fight inflammation, it’s like a spa day in liquid form.
Essential Ingredients & Tools
Ingredients for the Tea Base
- 4 cups water (filtered tastes cleaner—chlorine can mute delicate flavors)
- 4–5 fresh lemongrass stalks (look for firm, pale yellow bases; dried works in a pinch—use 2 tbsp)
- 1-inch knob of ginger (peeled and sliced; adds warmth and aids digestion)
- 2–3 tbsp honey (or agave for a vegan option; adjust to taste)
- 1 tbsp lemon juice (freshly squeezed; brightens the entire profile)
Ingredients for Serving
- Ice cubes (essential for that frosty chill)
- Fresh mint leaves (slap them between your palms to release aroma)
- Lemon slices (for visual appeal and extra citrus punch)
Tools You’ll Need
- Medium saucepan (stainless steel or enameled cast iron works best)
- Fine-mesh strainer (removes fibrous bits; a cheesecloth works too)
- Glass pitcher (plastic can absorb flavors; mason jars are great)
- Muddler or rolling pin (to bruise lemongrass; the back of a spoon works in a pinch)
Makes 4 servings | Active time: 10 min | Simmer time: 10 min | Steeping time: 30 min
How to Make Lemongrass Iced Tea
- Bruise the lemongrass: Trim off the woody tops and root ends (about 1 inch from each side). Using a muddler or rolling pin, firmly crush the 4–5 lemongrass stalks to split the fibers—this releases the oils that carry the citrusy aroma. Focus on the bulbous lower half, where the flavor concentrates.
- Simmer gently: Combine 4 cups water, bruised lemongrass, and 1-inch knob of ginger in a saucepan. Bring to a gentle boil (tiny bubbles at 180°F/82°C), then reduce to a low simmer for 8–10 minutes. Overboiling makes the tea bitter.
- Sweeten and brighten: Remove from heat. Stir in 2–3 tbsp honey until dissolved, then add 1 tbsp lemon juice. Taste now—cold dulls flavors, so it should be slightly stronger than you’d prefer.
- Steep for depth: Cover and let cool to room temperature (20–30 minutes). For bolder flavor, steep up to 2 hours, but avoid longer—it turns grassy.
- Strain and chill: Pour through a fine-mesh strainer into a glass pitcher, pressing lightly on solids. Refrigerate until thoroughly cold (at least 30 minutes).
- Serve with flair: Fill glasses with ice cubes, pour tea over, and garnish with fresh mint leaves and lemon slices. For extra aroma, slap the mint before adding.
Pro Technique
Bruising vs. Chopping
Chopping lemongrass releases some flavor, but bruising ruptures cell walls to extract more essential oils. For an even deeper profile, lightly char the stalks over a gas flame for 30 seconds before simmering—this adds a subtle smokiness.
Temperature Control
Lemongrass’s delicate compounds break down above 190°F. Use a thermometer if possible, or watch for small bubbles (not rolling boils). If using dried lemongrass, toast it in a dry pan first to revive its oils.
Chef’s Wisdom
Choosing Lemongrass
Older, thicker stalks pack more flavor than young, thin ones. Avoid dry or brown tips. No fresh lemongrass? Use 2 tbsp dried, but steep it longer (15–20 minutes).
Balancing Flavors
Adjust sweetness and acidity while the tea is warm. For crowds, make a ginger-infused simple syrup (1:1 honey and water) so guests can sweeten to taste without diluting.
Storage & Freshness Guide
Refrigeration
Store in a sealed glass pitcher for up to 4 days. Stir before serving if separation occurs.
Freezing
Pour cooled tea into ice cube trays. Use within 3 months for best flavor—great for instant chilling without watering down drinks.
Garnishes
Add mint and lemon slices just before serving to prevent wilting or bitterness.
Perfect Pairings
Complementary Dishes
- Thai Green Curry: The tea’s citrus cuts through the curry’s richness while echoing its herbal notes. Serve slightly sweetened to balance the heat.
- Vietnamese Summer Rolls: Acts as a palate cleanser between bites of shrimp and herbs. The clean finish resets your taste buds.
Drinks
- Gin Highball: Mix 1:1 tea and gin, top with soda water. Lemongrass amplifies the botanicals.
- Sparkling Limeade: Combine equal parts tea and limeade, then add club soda for fizzy refreshment.
Something Sweet
- Lemon Shortbread: The tea’s citrus mirrors the cookie’s buttery richness. Dunking softens the texture delightfully.
- Coconut Macaroons: Toasted coconut’s nuttiness pairs with lemongrass’s earthy sweetness.
Lemongrass Iced Tea: A Zesty Escape in Every Sip
Beat the heat with my easy Lemongrass Iced Tea recipe—zesty, naturally sweet, and caffeine-free. Perfect for hot days and backyard hangs. Try it now!
Ingredients
For the Tea Base
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4 cups water
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4–5 fresh lemongrass stalks
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1 inch fresh ginger (sliced)
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2–3 tbsp honey
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1 tbsp lemon juice
For Serving
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Ice cubes
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Fresh mint leaves
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Lemon slices
Instructions
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Trim and bruise 4–5 lemongrass stalks to release oils.01
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Simmer lemongrass, 1-inch ginger, and 4 cups water at 180°F for 8–10 minutes.02
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Remove from heat; stir in 2–3 tbsp honey and 1 tbsp lemon juice.03
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Steep covered for 20–30 minutes.04
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Strain into a pitcher and refrigerate until chilled.05
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Serve over ice cubes with fresh mint leaves and lemon slices garnish.06
