Daily Recipe: Lemongrass and Citrus Simple Syrup

with one comment

photoIt’s Friday!! For some of us that means it’s time to unwind from the busy work week and enjoy a cocktail (or two). The great thing about this simple syrup is you can use it for more than just fancy mixed drinks. You can also use it to sweeten your tea, add unique flavor to baked goods or you can make your own soda by mixing it in with sparkling water.

This lovely lemongrass came from one of our neighbor’s backyard gardens. We love the idea of not only supporting local farms, but giving our community the chance to sell the produce they grow. If you have some extra produce, consider selling it at in.gredients. You can email us at, and we will chat about selling your backyard fruits and veggies.

Now back to the lemongrass. This stiff grass is native to India, and is widely used in Asian dishes. It has a citrus flavor, and shines in dishes like curries, teas and marinades. For awhile it was nearly impossible to find, except in specialty markets. It’s now making its way into mainstream grocery stores, or in our case, in backyard gardens around Austin.

On top of its culinary uses, lemongrass is valued medicinally as a remedy for stomach troubles, fever and depression. It’s a little stalk with a lot of oomph. Most of the flavor of the lemongrass is concentrated in its lower, cane-like stalks. When you’re buying lemongrass, look for firm pale-green stalks with fat, bulbous bottoms and fresh looking tops.

This is an easy recipe that will give you quite a bit of simple syrup that you can keep around and use in whatever you desire.

Happy eating, drinking and marinating!

Lemongrass and Citrus Simple Syrup

From: How to Cook


  • 2 cups sugar
  • 2 cups water
  • 1 bunch of lemongrass stalks, chopped into 1-2 inch pieces
  • Zest of two lemons

First things first, cut up your lemongrass. If you are new to lemongrass, here is how you prepare it for simple syrup. Trim off the spiky tops and the bases, crush the stalks with the side of a knife to release their aromatic oils, and then cut them into 1 or 2 inch pieces.

Next, combine the sugar and water and warm the mixture over low heat until the sugar is dissolved. Then add in the prepared lemon grass stalks and the zest of the lemons. Let the syrup remain at a very low simmer with a cover on for about 90 minutes. After that, take it off of the stove and let it cool, then strain out the stalks and lemon zest. You’ll get about 3 cups of simple syrup from this recipe. You can then store it in a glass jar in the fridge.

Written by cscdavis

January 4, 2013 at 12:17 pm

One Response

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  1. Thanks for the post! I will definitely try to start using lemongrass in my dishes. It sounds great! ^_^


    January 4, 2013 at 12:21 pm

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