Recipe: Iced Green Tea with Grapefruit and Lemongrass | KCET
Recipe: Iced Green Tea with Grapefruit and Lemongrass
The other day I came home from a citrus grove with an overwhelming 25 pounds of fresh-picked grapefruit, and I've pretty much been eating and drinking grapefruit for every meal since. (File under SoCal Problems.) I recalled that citrus juice can boost the antioxidant benefits of green tea and squeezed some grapefruit into a glass of iced sencha — a fun change from the usual lemon wedge. Following some more experimentation I came up with this drink combining green tea, grapefruit, lemongrass, and mint. It's clean and refreshing and just right for these warm days of the new year.
Iced Green Tea with Grapefruit and Lemongrass
1 stalk fresh lemongrass
2 sprigs fresh mint
4 cups water
1/4 cup honey (or to taste)
2 tablespoons loose-leaf sencha green tea
1/2 cup freshly squeezed grapefruit juice
Trim the root end of the lemongrass and discard the tough outer layer(s). Using the side of a large knife, smash the stalk to release the fragrant oils. Chop the stalk into 1-inch lengths.
Place the lemongrass pieces, mint sprigs, and water in a saucepan. Bring to a boil, then reduce heat and simmer for 3 minutes. Remove from heat and stir in the honey. Add the green tea and steep, undisturbed, for 2 minutes.
Strain into a pitcher and stir in the grapefruit juice. Sweeten with additional honey if desired.
Chill in the refrigerator before serving.
Chef Kimmy Tang loves to travel, and while her cosmopolitan approach to cooking can be partially attributed to globetrotting, it also originates from the influence of a Taiwanese chef-mentor she endearingly calls Uncle Chu.