Here in Central Texas, it’s shockingly easy to grow lemongrass, and it’s an absolutely beautiful plant to grow with the added benefit of being tasty.
To people, not deer.
And where I live there are a lot of deer, which means I grow a lot of lemongrass.
I’d grow it regardless of deer because it’s a wonderfully fragrant, wispy grass and adds a lot of sensory experience to the garden, and it doesn’t hurt that it’s extremely tough. I have maybe 2” of dirt (not soil) on top of limestone and caliche, and when I plant lemongrass in this horrible stuff, I amend with some pine bark mulch, sand, and compost. From there, the plant is pretty much on its own except for some occasional watering during the hottest, driest months.
And for anyone reading this blog who knows about this kind of dirt, you won’t be surprised to know that I use an air chisel to dig holes.
Anyway, I unfortunately don’t cook with lemongrass all that often, so maybe it’s time to rectify that with a lemongrass simple syrup and a cocktail inspired by ginger lemongrass soup.
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Recipe for Lemongrass Simple Syrup (approximately 12 oz):
Bring 1 cup of water to a boil and steep 2 stalks of crushed lemongrass (roughly 4” long) for 30 minutes.
Reheat infused water and dissolve ½ cup sugar (or sugar substitute).
Store in a glass container and refrigerate.
Recipe for Ginger Lemongrass Soup Cocktail:
In a Collins glass filled with crush ice, pour 1 oz lemongrass simple syrup, 1 oz white rum, and ½ oz coconut rum.
Top with ginger ale.
Garnish with some fresh cilantro and serve with a straw.
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