Lemongrass, a familiar scent on Malaysian streets, is simmered with fresh ginger into a sugar-free, refreshing hot drink. Fine straining and the right steeping time keep the tea aromatic without turning bitter.
Peel the tough outer leaves off the lemongrass stalks and bruise them lightly with a pestle, then thinly slice the ginger.
Bring the water, lemongrass and ginger to a boil in a saucepan, then reduce the heat and let it steep for 12 minutes.
Strain the tea through a fine sieve into cups, add a splash of lemon juice and serve garnished with mint leaves.
Bruise the lemongrass lightly rather than crushing it, or the tea will turn cloudy. Do not simmer longer than 12 minutes, as extended boiling makes the tea bitter.
If you want it sweeter, add a few drops of stevia instead of sugar; adding honey means the drink no longer counts as diabetic-friendly.
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