This Lemongrass Simple Syrup is a sweet, slightly floral, citrus-scented syrup that is easy to make and is perfect for icy cold drinks.
The floral, citrusy flavor of the woody lemongrass stalks is extracted by simmering fresh lemongrass in water before mixing in the sugar and allowing it to steep overnight, resulting in maximum flavor!
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Why This Works
- Simmering the lemongrass first helps release the flavor before adding the sugar.
- Steeping the lemongrass pulls out even more of the flavor.
How to Make It
In short, simmer the crushed lemongrass in water, add sugar, stir until dissolved, and steep for 6 or more hours. The recipe card at the bottom has full instructions and quantities.
Tip: If you want a stronger lemongrass flavor, double the amount of lemongrass rather than steeping it longer.
Instructions
Cut the lemongrass into 2 to 3-inch sections.
Simmer lemongrass and water for five minutes, then add sugar and stir until dissolved. Let cool to room temp, then steep overnight.
(Yes, I forgot to crush the lemongrass stalks for this picture.)
What the lemongrass looked like after 24 hours, just before I strained it.
Strain into a clean bottle and enjoy!
Ingredient Notes:
Fresh (or frozen) Lemongrass: Fresh lemongrass can be found in the herb section of the produce department of most grocery stores. International or Asian grocery stores will also have it in their produce section, and you will likely find it frozen as well. Just ask an employee for help!
Note: I do NOT recommend using lemongrass paste unless you have a cheesecloth-lined fine-mesh strainer to strain the syrup after it steeps. Additionally, do not use lemongrass paste if it has any other ingredients in the paste, such as curry or cilantro - which is often the case for pre-ground lemongrass paste.
Granulated Sugar: Plain granulated sugar is recommended due to its consistent results. The lemongrass flavor is strong enough that brown sugar is a suitable alternative if you increase the amount of lemongrass. Monkfruit, stevia, or alternative sweeteners are not ideal for this, and I recommend against them as the consistency (which is often important for drinks) and sweetness level will vary dramatically.
Related: SIMPLE SYRUPS FOR DRINKS: THE BASICS YOU NEED TO KNOW
Where to Use Lemongrass Simple Syrup
Lemongrass simple syrup can be added to most cold drinks, such as mocktails or cocktails, lemonades or limeades, and DIY or homemade sodas. It could also go in coffee, steamers, teas, and moon milk if you wanted a more unique rendition of those classic drinks.
Related: Rose Lemonade
Traditionally, lemongrass pairs well with both sweet and savory flavors, such as curries, soups, and stews, or desserts and drinks.
I love this simple lemongrass syrup mixed into a glass with muddled lemons and limes and topped with chilled sparkling water.
Related - If you're interested in simple syrups with a stronger flavor, I recommend the following:
Equipment
Small saucepan
Fine wire-mesh strainer
Storage bottle
Related: Check out the Tools and Tips for Simple Syrups article for product recommendations and explanations.
Tips
If you want a more intense lemongrass-flavored syrup, use twice the amount of lemongrass the recipe calls for, but keep the amount of final liquid and sugar the same.
Use a funnel to transfer the syrup to a storage bottle. It's worth doing in your sink to avoid sticky spills.
Hosting Tips
If you're serving cold drinks before dinner, such as iced mocktails or iced tea, offering flavored syrups, such as cardamom syrup, ginger syrup, or rose syrup, is a nice touch. Syrups directly from the fridge can help keep drinks cool, so keep that in mind when you're preparing for guests!
Cheers!
Susan
📖 Recipe
Lemongrass Simple Syrup
Equipment
- Small saucepan
- Fine mesh strainer
- Storage bottle
Ingredients
- 2 stalks fresh lemongrass stalks cut into 2-3 inch sections
- 1 cup granulated sugar
- 1 cup water
Instructions
- Simmer the lemongrassCut the lemongrass into 2- to 3-inch sections and crush slightly in the bottom of a small, heavy-bottomed saucepan.Simmer lemongrass and water over medium heat for about 5 minutes.
- Add sugarAdd the sugar and stir until it's fully dissolved.
- SteepRemove from the heat and allow the syrup to cool to room temperature. Then transfer to the fridge to steep for 6 hours, but ideally overnight.
- Strain and StoreOnce the syrup has steeped, using a fine-mesh strainer, strain the syrup, separating out the lemongrass stalks. Discard lemongrass, and store the syrup in an airtight storage container. Store in the fridge for up to two weeks.
Notes
Nutrition
Ginny
I doubled the recipe and mixed in with lemonade and was a huge hit!