Easy Fresh Lemongrass Tea (Hot or Iced)
Don’t throw away the extra lemongrass from your grocery-store bundle! This easy fresh lemongrass tea turns leftover stalks into a fragrant, citrusy drink in about 15 minutes. Enjoy it steaming hot or pour it over ice for a refreshing afternoon treat.
Why You’ll Love This Lemongrass Tea
Recipes like Sambal Matah (Balinese fresh chili and shallot condiment) need only a little lemongrass, but stores often sell several stalks in a pack. Instead of leaving the rest forgotten in the fridge, turn it into tea. It’s an easy way to use more of what you’ve bought, and the gentle lemony aroma is lovely without adding regular tea leaves or caffeine.
A Little Indonesian Background
In Java, lemongrass tea is known as wedang sereh (warm lemongrass drink). It’s a simple aromatic drink often made by simmering bruised stalks in water, sometimes with a little sugar. The name is useful to know, but you don’t need any specialty equipment or hard-to-find ingredients to make it at home.
Ingredients & Substitutions
Use two leftover fresh lemongrass stalks and water. Bruising the stalks releases their fragrance, even if the outer layers are too tough to chop finely for cooking. Add honey or sugar if you’d like sweetness. A squeeze of lime or a thin slice of ginger is optional, but the plain tea is delicious on its own.
Health Benefits of Lemongrass Tea
Lemongrass contains natural plant compounds, including antioxidants, that may help protect cells from oxidative stress. Traditionally used in Indonesian herbal drinks to support digestion and relaxation, lemongrass tea is also a naturally caffeine-free way to stay hydrated. While research into its medicinal benefits is still limited, it’s a wonderfully refreshing addition to your daily routine.
Add Your Favorite Tea
For a little extra flavor, try adding a green tea, black tea, or ginger tea bag to your lemongrass tea. Green tea adds a light, earthy flavor that complements the citrusy lemongrass, while black tea creates a stronger, more traditional iced tea taste. Ginger tea is another lovely option, adding gentle warmth while keeping your drink caffeine-free, provided you use a caffeine-free herbal blend.
Simply add your chosen tea bag during the final 2–3 minutes of steeping, then remove it before serving. Finish with a little honey and fresh lime if you like.
Tips for the Best Lemongrass Tea
Cut the stalks into short pieces and lightly crush them with a rolling pin before simmering. Steep a little longer for a stronger drink, then strain well so no fibrous pieces remain. For iced tea, chill it first rather than pouring piping-hot tea directly over a full glass of ice.
Storage & Serving
Serve immediately while warm, or cool promptly and refrigerate in a covered pitcher. Enjoy chilled within 2–3 days; add ice and fresh lime just before serving.
Easy Fresh Lemongrass Tea (Hot or Iced)
Course: DrinkCuisine: Indonesian-inspiredDifficulty: Easy2
servings1
minute8
minutes9
minutesIngredients
2 fresh lemongrass stalks, rinsed and trimmed
3 cups water
1–2 teaspoons honey or sugar, optional
1 lime wedge, optional
2 thin slices fresh ginger, optional
Directions
- Prepare the Lemongrass
- Remove any dry or damaged outer leaves. Cut the lemongrass stalks into 2-inch pieces, then gently bruise them with a rolling pin or the flat side of a knife to release their aroma.
- Simmer the Tea
- Combine lemongrass and 3 cups water in a small saucepan, along with optional ginger. Bring just to a boil, then reduce the heat and simmer gently for 8–10 minutes.
- Strain and Sweeten
- Remove from the heat and strain through a fine-mesh sieve into cups or a heat-safe pitcher. Stir in a little honey or sugar if desired, and add a squeeze of lime to taste.
- Serve Hot or Iced
- Enjoy warm immediately. For iced tea, cool promptly, refrigerate until cold, then pour over ice. Keep leftovers refrigerated and drink within 2–3 days.
Notes
- This tea is naturally caffeine-free when prepared without black or green tea. Add optional ginger for warmth or lime for brightness. For iced tea, chill promptly before serving over ice. Refrigerate leftovers in a covered pitcher and use within 2–3 days.
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