Iced Lemongrass Tea

Iced lemongrass tea

The Spruce / Connie Veneracion

Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 8 servings
Yield: 2 quarts
Nutrition Facts (per serving)
39 Calories
0g Fat
10g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 8
Amount per serving
Calories 39
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 10g 4%
Dietary Fiber 0g 0%
Total Sugars 9g
Protein 0g
Vitamin C 1mg 5%
Calcium 0mg 0%
Iron 0mg 0%
Potassium 38mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This drink is real iced tea made with green tea leaves. But it is also an infusion because there's more than just brewed tea in this drink. This iced lemongrass tea is made by mixing green tea, lemongrass brew, sugar syrup, and just enough kalamansi juice to cut through the sweetness. It's a refreshing and delicious drink that's easy to make. But a few tips can turn the drink from good to great.

If you're using loose tea leaves, steep the tea in very hot (but not boiling) water for no more than five minutes. If you want a stronger brew, use more tea leaves but steep for the same length of time rather than steeping a smaller amount for a longer period. Steeping tea in hot water for too long makes the drink bitter; four to five minutes are enough. 

Loose green tea leaves are highly recommended but if you prefer the bolder flavors of oolong (black tea), go ahead and use that instead. Any tea is good. Note, however, that the flavor of the mixed drink will vary depending on the kind of tea used.

What about tea in bags? You can use them too. Green tea with jasmine will make a very aromatic drink. Earl Grey is made with oolong tea. (As with loose tea leaves, remember not to steep the tea bags in hot water for too long, either. Bitter tea is not tasty.)

For the lemongrass tea, use a ratio of one lemongrass stalk (white portion only) per cup of water. Lightly pound the stalk to release the essential oils and flavors. Place in a pot, pour in the water, boil for about ten minutes then leave to steep and cool. Brews made with herbs like lemongrass do benefit from long steeping.

For the sugar syrup, simply boil together equal amounts of sugar and water until the sugar is dissolved. If you want a more pronounced lemongrass flavor in your drink, add a stalk of lemongrass, lightly pounded, to the water and sugar before boiling. Cool the sugar syrup before using.

"Both refreshing and delicious! I bought the kalamansi (or calamansi) juice at my local Asian market. I lightly bruised the lemongrass stirrer before adding it to the glass for more flavor." —Diana Andrews

Iced Lemongrass Tea/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 4 1/4 cups brewed green tea, or oolong tea, cooled

  • 4 cups lemongrass tea, cooled (see recipe above)

  • 1/2 cup sugar syrup, more to taste (see recipe above)

  • 1 tablespoon kalamansi juice, more to taste

  • Lemongrass stalks, for garnish, optional

Steps to Make It

  1. Gather the ingredients.

  2. Pour the cooled teas into a large pitcher. Stir in enough sugar syrup to sweeten to taste.

  3. Stir in kalamansi juice, 1 tablespoon at a time, tasting after each addition.

  4. Add ice, stir and serve with lemongrass stirrers, if desired.

Tip

  • For extra-strong lemongrass flavor, let the lemongrass tea steep in the water overnight.

Variations

  • For an even more refreshing burst of flavor, muddle some fresh mint leaves in the glass before adding the tea.
  • For an adult tea, add a splash of your favorite vodka.

How to Store Iced Lemongrass Tea

The Iced Lemongrass Tea will last in your refrigerator from 7 to 8 days.

What Can I Do With The Remaining Calamansi Juice?

  • Substitute any remaining calamansi juice in recipes calling for lemon or lime.
  • Try a few teaspoons of calamansi juice in salad dressing or on fish.

Recipe Tags: