Total Time: 3 hours
Yield Serves : Makes 6 cups
1/2 cup thinly sliced peeled ginger
4 plump stalks of fresh lemongrass, cut into 2-inch lengths and smashed, plus stalks for garnish 6 cups water
1 cup sugar
3 tablespoons freshly squeezed lemon juice Lemon wheels and ice cubes, for serving
How to Make It
In a medium size pot, combine the sliced ginger with the smashed lemongrass and 4 cups of the water and bring to a boil over high heat. Stir in the sugar. Cover and let the ginger-lemongrass syrup steep off the heat until cool, about 2 hours.
Strain the syrup through a fine-mesh sieve. Discard the ginger and lemongrass. Stir in the lemon juice and the remaining 2 cups of water. Refrigerate until chilled.
Serve in tall glasses over ice, garnished with lemon wheels and lemongrass stalks.
Refrigerate up to 5 days.