Lemongrass is commonly used in Asian cuisines. Here, it gives a lemony lift to a lightly sweet blueberry syrup. Peeling away the toughest outer layers makes lemongrass easier to slice and helps unlock its herbaceous, citrusy flavor.
- 1 10-inch stalk fresh lemongrass
- 1 1/2 lb. fresh blueberries (5 cups)
- 2/3 cup sugar
- 2 Tbs. lime juice, plus 8 lime wedges for serving
- 48 oz. seltzer water
1. Trim lemongrass ends, and peel away any tough outer leaves. Starting from the base end, cut stem into 5 1-inch-long pieces. Smash each lemongrass piece once or twice with dull side of knife to bruise and break open.
2. Combine lemongrass, blueberries, and sugar in medium saucepan. Stir with wooden spoon, smashing some berries as you go. Add 1/2 cup water, and bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 10 minutes, or until thickened and slightly syrupy.
3. Meanwhile, line strainer with two layers of cheesecloth, and set strainer over medium bowl. Pour blueberry mixture into center of cheesecloth, and let drain completely, about 8 minutes. Pull together ends of cloth, closing them up around remaining fruit, and carefully squeeze out any remaining juice. Discard solids, and stir in lime juice. Chill syrup until cooled.
4. Pour 3 to 4 Tbs. syrup into glass with ice. Top with 6 oz. seltzer water. Taste, and add more syrup, if desired. Repeat with remaining syrup and seltzer. Serve garnished with lime wedges.
- Calories: 119
- Carbohydrate Content: 31 g
- Fat Content: 0.5 g
- Protein Content: 0.5 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 1 mg
- Sugar Content: 34 g