Lemongrass syrup: 2 recipes at home
Lemongrass syrup has a special piquant aroma, fresh natural taste, which distinctly resembles fresh lemongrass from the fields of Asia.
This fragrant herb has gained worldwide popularity and is widely used as a seasoning for various dishes. It is also loved by bartenders who prepare amazing cocktails based on it.
A simple syrup made from fresh lemongrass
Ingredients
Water - 1 cup
Sugar - 1 cup
Lemongrass stems - 2-4 sticks
The method of preparation
The first step is to finely chop the lemongrass stalks.
Then prepare the base syrup from sugar and water in a 1 to 1 ratio.
Then, over low heat, transfer the chopped lemongrass to the base syrup and cook for another 15 minutes.
Remove from the stove, strain the syrup through a sieve, and bottle tightly.
Store in the refrigerator. Guaranteed shelf life - 2 weeks.
Recipe for lemongrass syrup with ginger
Ingredients
Ginger - 570 g
Water - 2 cups
Sugar - 6 cups
Lemongrass stems - 3 sticks
Method of preparation
Wash the ginger thoroughly. You don't have to peel it, but break off any hanging parts. Roughly chop the ginger and lemongrass, put them in a blender and add 2 cups of water.
Beat until the mixture looks like a puree, scraping down the sides several times with a spoon.
Now you need to filter and squeeze out all the liquid and throw away the cake. You should end up with about 4 cups of liquid.
If you don't get 4 cups, the ginger was probably stale, in which case just add more water to get the desired result.
Pour the liquid into a large saucepan along with 6 cups of sugar. Heat the mixture over medium heat until it boils.
The impurities that made the juice cloudy will float to the top in the form of foam, so don't forget to skim it off with a spoon.
After the foam has stopped forming, the syrup is ready!
You can either pour the hot syrup into sterilized glass bottles or let it cool and transfer it to a suitable vacuum container.
The guaranteed shelf life in the refrigerator is 6 months.
Update: 27.08.2019
Category: Syrup recipes