© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: The California Culinary Academy's Southeast Asian Cooking, Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0.
¼ cup chopped fresh lemongrass tops or 2 tablespoon dried lemongrass flakes
4 cups boiling water
sugar to taste
Preheat teapot with boiling water; discard water. Add lemongrass and boiling water, steep 8 to 10 minutes; strain. Allow to cool, sweeten to taste, and serve in tall glasses with ice.