Easy lemongrass simple syrup
A 3-ingredient recipe, lemongrass simple syrup only requires a few minutes to make and can be used in cocktails, tea and other drinks, bakes and so much more!
Servings: 15
Equipment
- Knife
- Pot
Ingredients
- 2 stalks Lemongrass, washed, bashed, root cut off, and the white part sliced thinly You can keep the top green part to infuse in soups, curries and even make tea
- 2 Cups Water
- 1 Cup Gula melaka (usually comes in blocks so you may have to break it down into smaller pieces by grating or pounding in a mortar and pestle) Substitute: coconut sugar, brown sugar, white granulated sugar etc
- Optional: pinch of salt This works as a flavour intensifier
Instructions
- Add the water and lemongrass to a pot and bring to a boil.
- Reduce the fire and allow the mixture to simmer (Ie. small bubbles only) till the water is reduced by about half. This will take about 15 minutes, depending on the strength of your fire.
- Once the water is halved, add the Gula Melaka, switch off the fire and stir till dissolved. Make sure the bigger lumps are completely dissolved.
- Allow to cool then strain into a glass jar and store in the fridge.
- Use within 1 week. Do not use if cloudy (time to bin)
Notes
Note: keep in the fridge in an air tight container for up to 1 week. Toss if it turns cloudy.
The consistency of simple syrup is quite watery so don't expect something like maple syrup. If you want it thicker, you can cook it for a longer period of time (or make lemongrass rich simple syrup, which calls for twice the amount of sugar as water, instead.)
See post for ideas on how to use your homemade lemongrass syrup!