Lemon grass lemonade … and other fragrant refreshments - recipes

Sunset, August, 1990

Lemon grass lemonade ... and other fragrant refreshments A staple herb in many Southeast Asian cuisines, lemon grass has the fragrance of lemon peel but with more complex and tantalizing floral overtones. If often adds interest to spicy curries or stir-fries, and to pungently seasoned soups and salads.

Western coks have welcomed lemon grass, using it in both Asian and nontraditional ways. These three simple refreshments each incorporate a syrup infused with lemon grass. The first is an exotic lemonade, the second a fruit salad, and the third a cool, frosty ice.

Fresh lemon grass is a widely available in Asian markets and well-stocked produce and supermarkets; a handful (about 8 stalks) costs as little as $1. The herb keeps up to 1 month in the refrigerator.

Lemon Grass Lemonade

5 cups water 1 cup lemon grass syrup (recipe follows) 6 tablespoons lemon juice

In a 7- to 8-cup pitcher, mix water, lemon grass syrup, and lemon juice. Cover and chill up to overnight. Pour into ice-filled glasses. Makes 1-1/2 quarts, 6 to 8 servings.

Per serving: 132 cal.; 0 g protein; 0 g fat; 32 g carbo.; 3.5 mg sodium; 0 mg chol.

Lemon grass syrup. Cut off leafy top and peel tough outer layer from 3 stalks of fresh lemon grass. Trim off and discard discolored or dry part of root ends. Cut trimmed, woody sections into 2-inch lengths and crush lightly with a mallet, or thinly slice crosswide.

In a 1- to 1-1/2-quart pan, combine lemon grass and 1 cup each sugar and water. Bring to a boil over high heat; simmer, uncovered, until reduced to 1 cup, about 30 minutes. Cool; if made ahead, cover and chill up to 2 weeks. Makes 1 cup.

Per tablespoon: 48 cal.; 0 g protein; 0 g fat; 12 g caro.; 0.1 mg sodium; 0 mg chol.

Lemon Grass Syrup with Fruit

2 cups mixed berries (blueberries, raspberries, hulled strawberries), rinsed and drained 1/2 cup lemon grass syrup (preceding) 1 small (about 2 lb.) honeydew melon or cantaloupe, peeled and seeded Pieces of lemon grass leaves, 4 to 5 inches long (optional)

If using strawberries, slice them. Mix berries in a bowl with lemon grass syrup. Cut melon into 18 wedges; fan 3 on each of 6 dessert plates. Spoon berries onto melon slices. Garnish with leaves. Serves 6.

Per serving: 122 cal.; 0.8 g protein; 0.3 g fat; 31 g carbo.; 12 mg sodium; 0 mg chol.

Lemon Grass Ice

Pour 1 cup cold lemon grass syrup (preceding), 1 cup cold water, and 2 tablespoons lemon or lime juice into container of an ice cream maker (self-refrigerated, or use 1 part salt and 12 parts ice). Freeze until dasher no longer turns. Serve, or cover and store in freezer up to 1 month. Makes about 1-1/2 quarts, 5 to 6 servings.

Per serving: 129 cal.; 0 g protein; 0 g flat; 33 g carbo.; 1.4 mg sodium; 0 mg chol.