Makes about 1 quart – for 10 glasses
1.5 pounds fresh ginger, cut into thin
strips (don’t bother peeling)
stalks lemongrass, outer leaves discarded and bottom 6” roughly chopped
into 1/2″ sections
1 3/4 cups sugar
1 1/4 quarts water
1. Throw the ginger and
lemongrass into a food processor and process until it becomes a
consistency of a thick puree. You’ll have to stop the machine and scrape
down the sides a couple of times.
2. In a saucepan over high
heat,, add 1 1/4 quarts of water, lemongrass/ginger and the sugar. Boil
and immediately turn heat to medium-low and simmer for 15 minutes,
uncovered. Strain with a couple layers of cheesecloth. Chill in fridge
as long as you can wait.
3. To serve, fill a tall
glass with ice. Add a ¼ cup of syrup in the glass. Top with soda water
and or gin. A quick squeeze of lime, sip and pretend
you’re on vacation.