Directions
First, prepare your lemongrass stalk by trimming about a 1/2 " off the bottom of the stalk.
Then, remove a few of the outer leaves until you feel you are in the fresh leaves zone.
Next, trim down the other end of the leaves down to the thicker part to about 3-4" long.
Using a meat/kitchen mallet, pound the fat bulb at the end until the leaves begin to split.
When you're ready, heat the water, sugar in a small saucepan over medium low heat.
Add the lemongrass to the pan with the crushed bulb side in the liquid.
Simmer, stirring often (I like to use the lemongrass stalk to do so) until the sugar has fully dissolved and the liquid is clear-for about 1-2 minutes (with the exception of the lemongrass particles.)
Remove the pan from the heat, add let the syrup cool on the counter with the lemongrass in it for at least an hour-but the longer it's in there, the stronger it will be, so I recommend overnight.
Strain the syrup into an airtight container or jar and store in the refrigerator for up to 2-3 weeks.
Recipe Note
This syrup is perfect for cocktails, mock-tails or your daily cup of tea and is beautiful for sweetening iced teas!
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