Lemongrass, a plant native to India, looks like stiff grass stalks but smells a bit like lemon. In this recipe, you use the tough green parts of the herb along with the more edible white portion of the stalks, because you will only steep the plant. Like lemongrass, honey–especially natural or raw honey–is an antibacterial, antiviral, and anti-fungal food, so this tea recipe helps support immune function. Fructose gives it fewer calories than cane or beet sugar, and the body tolerates it better, too. Honey also contains antioxidants and is a natural cough remedy. Lemongrass can be found at Melissas.com and at Indian markets and Asian markets.
Serves 2 Drinks
1 stalk lemongrass, chopped
2 cups hot water
2-4 Tbsp. honey
1. Soften lemongrass by simmering in about 2 cups of water for 20 minutes.
2. Remove from heat and pour into a French-press coffee pot. Depress plunger.
3. Decant into teacups and add honey to taste.