← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 4 Lemongrass, bruised and cut into lengths
• 4 cm piece Ginger, sliced and bruised
• 2 Pandan leaves, knotted (optional)
• 1.2 l Water
• 80 g rock sugar, white sugar or palm sugar, to taste
• 1 Lime, juiced (optional)
• ice, to serve (optional)

Method

1. Put the lemongrass, ginger, pandan and water in a pot and bring to the boil.
2. Lower the heat and simmer for 15 min, until the water turns pale gold and smells strongly of lemongrass.
3. Stir in the sugar until dissolved, then strain.
4. Drink warm, or cool and serve over ice with a squeeze of lime.

Tips

• Bash the lemongrass with the back of a knife before cutting: it releases far more flavour.
• Use honey instead of sugar if you like (then it is no longer vegan). Keeps for 3 days in the fridge.

Sources

Written in our own words after cross-checking these recipes:

Noob Cook Sift & Simmer Seasaltwithfood