Serves 4 (makes about 4 cups)
Low calorie and fat-free
We in the West are only beginning to appreciate the curative qualities of green tea, something every Asian doctor has known for ages. Now the drink of our future, green tea is a powerful antioxidant. It appears to protect against cancer and may help lower cholesterol. Green tea contains hundreds of phytochemicals, and no one yet knows exactly which deserve the credit. Slender stalks of lemongrass can be found in Asian markets and in the produce section of many supermarkets. This is a terrific drink to accompany lighter-style meals.
3 stalks lemongrass
2 tablespoons honey
2 tablespoons Japanese green tea leaves (sen-cha)
Remove tough outer leaves from 2 stalks of lemongrass. Finely chop lemongrass stalks, including the darker tops.
Bring 4-1/4 cups water, chopped lemongrass, and honey to a rapid boil. Lower heat and simmer for 10 minutes.
Place green tea leaves in a heatproof pitcher. Pour lemongrass infusion over the leaves and let steep for 2 minutes. (If you leave it longer the tea becomes bitter.)
Strain through a fine-mesh sieve. Cut remaining lemongrass stalk in half lengthwise, then crosswise. Let sit in tea until cool. Refrigerate until very cold. Serve over ice, garnished with a lemongrass stick.
The Ultimate Three-Ingredient Cookbook
By Rozanne Gold
Stewart, Tabori & Chang, April 2001
Hardback, $35.00, 224 pages
Over 200 recipes, 50 full-color photographs
Recipe reprinted by permission.
This page created May 2001
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