Ginger Lemongrass Limeade

This refreshingly delicious Ginger Lemongrass Limeade is a flavourful explosion of lemongrass, ginger, mint, lime and a dash of bitters. The perfect remedy for hot, sticky summer days.

My very first spa experience included sipping on tall, slender glasses of cool citrus and lemongrass-infused water, while wrapped in plush, white robes and slipper-clad feet. I was immediately reminded of my childhood and a similar concoction we drank to ease tummy aches. One of my grandmother's remedies that I continue to use and enjoy warm as a tummy-ache tamer, and cold, with a touch of alcohol, as a summer refresher.

My childhood love of lemongrass, ginger (and tamarind, mmmm tamarind), led to my love affair with Thai food - pad thai, khao neeo, tom kha gai, yum neua - I'll stop before I eat my laptop. I L.O.V.E Thai food.   Not some of the crap they make here using ketchup and who knows what else, but authentic mounds of noodles purchased at a street vendor from whom I would otherwise think twice about eating. But I digress...

This tall refreshing glass of goodness has gone from serving medicinal* purposes to being the life of the party. Grandma would be so very proud!! I have yet to master her lemonade, but I thought I would enhance the natural flavour profile of lemongrass by adding a little ginger, mint and lime to get me somewhere in the ballpark and a few drops of bitters to knock it out of said park.

The syrup was made using my sous vide immersion cooker. Are you familiar with the sous vide way of cooking? Do you own a sous vide? I'll tell you more about it in a future post. I imagine most people haven't, so the recipe below is the traditional pot method, to keep things simple and accessible.

If you have not used lemongrass, then you most definite should. They can be found at Asian markets and some of the more forward bigger chains. The look resembles that of green onion (at least to me), but lighter in colour with more compact stalks. It imparts a beautiful fragrance and taste that works well in anything from hot and cold drinks, to curries, to baked goods to soup - Tom Yam and Tom Kha Kai being two of my faves. I've even used lemongrass in ganache (watch for that post). We use it whole, sliced, grated or pounded to a paste depending on what we are making. It's so versatile and so very tasty and tasty. I can't believe I've waited this long to blog about it!

Thinking back on all the fruits, vegetables and flavours I  got to experience as a child makes me now realize how much I have taken for granted. I'm realizing more and more that a lot of what some people consider exotic and new in the food world were quite commonplace in our household. I moved to the U.S. at a very young age, but my grandparents always supplied us with our favourite goodies on every visit. I also appreciate the city in which I now live. The blend of cultures and cuisines make shopping and eating a never-ending adventure. Pssst... you can still catch Summerlicious 2015.

*In case you missed this post, my grandmother used to add bitters to her lemonade - yes, we were lush kids. Bitters are believed to have restorative properties (you can Google or check Wikipedia). In addition to being the secret ingredient in my grandmother's lemonade, I fondly remember it as the stuff that cured our hiccoughs.

Craving some more citrus? Try these recipes:

Lemon Myrtle Creme Chantilly Mini Cakes

Easy Lemon Lavender Cookies

Key lime Mojito Mousse Cake

Ginger Lemongrass Limeade

Ginger Lemongrass Limeade is a refreshing blend of fresh lemongrass, lime, mint, ginger and a dash of bitters.

Print Recipe

Prep Time: 2 hours hours

Cook Time: 10 minutes minutes

Total Time: 2 hours hours 10 minutes minutes

Course: Drinks

Servings: 4

Author: I Sugar Coat It

Ingredients

Lemongrass Simple Syrup

• core of two lemongrass cut into pieces
• 190 g granulated sugar 1 cup, coconut or brown sugar work, but produce a darker syrup
• 250 ml water 1 cup
• 2.5 cm fresh ginger 1 inch, the ginger adds a nice kick, but is optional, peeled and pounded or sliced

Limeade

• 1000 ml water 4 cups
• 2 limes juiced
• 250 ml lemongrass simple syrup 1 cup
• fresh mint sprigs
• 2-3 scant drops of bitters
• ice

Garnish

• lime wedges
• fresh mint leaves
• lemongrass

Instructions

Lemongrass Simple Syrup

• Bring the lemongrass, sugar, water and ginger to a simmer.
• Remove from heat, cover and allow to cool completely, about 1-2 hours.
• Strain into a container, secure with a lid and store in the refrigerator until ready to use.

Limeade

• Pour four cups cold water into a jug.
• Stir in the lemongrass syrup. If you prefer a sweeter mixture, add some sugar to taste.
• Add a few dashes of bitters to taste.
• Keep chilled.
• To serve, muddle fresh mint and lime in tall glasses, add crushed ice and fill with limeade.
• Garnish to your liking.

Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !