I came a bit late to lemongrass. Growing up in the southeastern United States in the 1980s, it just wasn’t really part of the culinary lexicon. Nowadays, it’s easy to source a stalk or two at area grocery stores and foreign foods stores. Married to a healthy bit of ginger, some black tea, and a generous lashing of honey, this iced tea is aromatic, fragrant, zesty, and cooling, all at once—all good things.
from Quench: Handcrafted Beverages to Satisfy Every Taste and Occasion
by Ashley English