Lemongrass lemonade is a drink that is sure to invigorate and inspire. Refreshing, tart, and subtly sweet, it is the perfect way to quench your thirst and awaken your senses. The mixture of lemon and lemongrass creates a unique flavor that is both exotic and familiar. The freshness of the lemongrass complements the tartness of the lemon, creating a truly delightful beverage.
Whether you are looking for something to sip on a hot summer day or something to warm you up on a chilly winter night, lemongrass lemonade is sure to hit the spot. Let this delicious drink be your source of motivation and inspiration as you tackle your daily tasks. Enjoy the zesty flavor and let it transport you to a world of creativity and possibility.
Ah, what a delight it is to feel the tingling refreshment of a spicy-hot ginger and lemongrass infusion on a hot summer day! The perfect antidote to the sweltering heat, this delicious and refreshing drink will invigorate and energize your senses with its unique and complex flavor.
As you take a sip, you can almost feel the warmth of the spices radiating through your body. Not only does it quench your thirst, but it also brings a feeling of calm and relaxation as it refreshes your mind and spirit.
Lemongrass lemonade – delicious, healthy, and invigorating…
…it is no wonder why this infusion has been a staple for centuries! So, if you’re looking for a way to cool off and relax this summer, look no further than this delicious and refreshing ginger and lemongrass infusion. It’s sure to bring renewed energy and joy to your day!
Lemongrass lemonade with Thai basil
For 8 glasses
- 4 stems lemongrass
- Ginger* walnut size
- 200 G Brown sugar
- 1 small bunch of lemon balm
- 3 limes
in addition to that:
- ice cubes
- lime slices
- Apple acidic
- 1 small Bunch of Thai basil
- 1 l carbonated mineral water
Make Lemongrass Ginger Syrup:
- Cut lemongrass into fine rings.
- Peel ginger and cut into fine slices.
- Boil the brown sugar with 200 ml water. Add the lemongrass and ginger and cook gently for about 3 minutes.
- Remove the pot from the stove and place the lemon balm in the broth. Leave closed for about 10 minutes.
- Pour the ginger-lemongrass stock through a sieve and leave to cool. Squeeze the limes and add the juice to the syrup. Then chill in the fridge until further use.
- Quarter the apple, cut out the core and cut into thin wedges.
- Place the apple wedges and Thai basil in a pitcher or separate into individual glasses. Pour the mineral water over the lemongrass-ginger syrup and enjoy over ice cubes.