Fresh lemongrass adds extra zing to this spring thirst-quencher that is picture perfect pink. Easily grown in the garden or purchased from major grocery stores or Asian markets, lemongrass has a peppery, citrus flavor with a hint of ginger that pairs beautifully with strawberries and fresh lemon and lime juice. Enjoy it on its own or with a splash of bubbly water, Prosecco or vodka.
You can adjust the sweetness to your liking with more or less sugar, or even substitute honey or agave. Letting the lemongrass mixture sit overnight will bring out its flavor even more, but two hours will suffice.
Strawberry Lemongrass-Ade
Serves 8 to 10
INGREDIENTS
6 cups water, divided
3 stalks lemongrass
3⁄4 cup sugar
1¼ pound fresh strawberries, stems removed
Juice from 2 lemons
Juice from 3 limes
DIRECTIONS
Remove 4 to 5 inches of the darker green ends from the lemongrass and set aside to use as drink stirrers/garnish. Roughly chop the remaining parts of the stalks and place in a medium saucepan along with 2 cups of the water and the 3⁄4 cup sugar. Cover and bring to a boil before reducing to a simmer for 30 minutes. Remove from heat and chill in the refrigerator for at least 2 hours or overnight.
Pour the lemongrass mixture into a blender and add the strawberries, lemon juice, lime juice and remaining 4 cups of water. Blend on high until you have a smooth puree. Pour through a fine mesh strainer to remove the lemongrass fibers.
Serve chilled over ice, garnished with a lemongrass stirrer and a lime wedge.
