1. In a small saucepan over high heat, combine the ¼ cup water and sugar. Stir frequently, heating just until the sugar is dissolved and the water is clear, about 2 minutes. Transfer to a blender. 2. Using kitchen scissors, hold a few lemongrass leaves at a time over a large bowl and cut them crosswise into 2-inch lengths. Or use a sharp knife, placing a few leaves at a time on your cutting board and cutting them crosswise into 2-inch strips. 3. Measure out about 2 cups of the leaves, loosely packed. Add the leaves to the blender, along with the 3 cups cold water. 4. Blend at high speed for 1 to 2 minutes, stopping occasionally to stir up the leaves from around the blade. When the water is bright green and foamy and the leaves are shredded into fine, sharp pieces, strain the liquid through a fine sieve into a large bowl or pitcher. Scoop off the foam with a spoon and discard it. 5. Serve in a tall glass over ice. Chilled, the cooler will keep for 1 to 2 days, but it tastes best freshly made. ---------------------------------------------------------------------------
Nutrition
Ingredients
