Ingredients
12 stalks fresh lemongrass
6 cups loosely packed peppermint sprigs (see Notes), plus 8 small sprigs or leaves, divided
2 tablespoons honey (optional)
Method
Sources
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Live lemongrass — harvest stalks, regrows, pot or garden
Mint syrup — no muddling needed, mojito, julep, lemonade
Pure peppermint — candy canes, peppermint bark, hot chocolate
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Live lemongrass — harvest stalks, regrows, pot or garden
Mint syrup — no muddling needed, mojito, julep, lemonade
Pure peppermint — candy canes, peppermint bark, hot chocolate
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Bring 8 cups water to a boil in a medium pot over high heat. Meanwhile, peel 2 or 3 tough outer layers off lemongrass and mash core with a meat mallet or bottom of a small, heavy skillet. Cut into 2-in. pieces. Remove boiling water from heat, add lemongrass, and let steep, covered, 2 minutes. Crush 6 cups mint in your hands and add to pot. Cover and let steep 5 to 8 minutes. Pour through a strainer into a large heatproof pitcher and stir in honey if you like. Divide among 8 cups and top each with a sprig of mint. Note: Nutritional analysis is per 1-cup serving.