Lemongrass Iced Tea – Cambodian Recipe
I fell in love with freshly made lemongrass tea when I was in Cambodia. Served hot it was even refreshing in the middle of a hot Cambodian day. Here is an iced tea recipe (to make the hot tea just eliminate the ice).
This authentic recipe comes from Senteurs D’Angkor, a Cambodian company selling spices and foods. Their site notes:
The quality and authenticity of our creations, as well as the finesse and novelty of our packaging, makes our products authentically Cambodian. We use the finest raw ingredients from all over the country. Spices, tea, coffee, cashew nuts, lotus flowers, coconut oil, honey, rice alcohol and more are carefully selected and handcrafted in our production workshop in Siem Reap.
Khmer Iced Lemongrass Tea
1 tablespoon of ground lemongrass
1/2 liter of water
200 grams of sugar (optional; and choose organic)
4 bags of black tea
1 small bunch of coriander
Combine water and sugar in a saucepan and bring to a boil. Add lemongrass and the juice from 8 limes and simmer for 5 minutes. Turn off the heat and infuse the black tea. Strain and chill. To serve, fill a shaker (or a container with a tight lid will suffice) with ice cubes and add the lemongrass tea. Shake vigorously for 30 seconds. Serve with slices of lime and sprigs of coriander.
The Senteurs D’Angkor site has more recipes of interest, and more about the store and projects.
By Annie B. Bond, the best-selling and award-winning author of five healthy/green living books, including Better Basics for the Home (Three Rivers Press, 1999), Home Enlightenment, Clean & Green (1990), and most recently True Food (National Geographic, 2010 and winner of Gourmand Awards Best Health and Nutrition Cookbook in the World). She has authored literally thousands of articles and was named “the foremost expert on green living” by Body & Soul magazine (2009).Lemongrass Iced Tea – Cambodian Recipe,