Iced Green Tea with Grapefruit and Lemongrass

Iced Green Tea with Grapefruit and Lemongrass

By: Emily Ho | A Reblog from: kcet.org  | 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.  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
Serves 4

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.

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About the Author

Emily Ho is a food writer, recipe developer, and educator who teaches classes on seasonal food, food preservation, wild food, and herbalism. She is a Master Food Preserver and founder of LA Food Swap and Food Swap Network.
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