Title: Iced Lemongrass Tea
Categories: Ethnic Beverages
Yield: 4 Servings

		Stephen Ceideburg
1/4	c	Chopped fresh lemongrass tops or
2	tb	Dried flakes
4	c	Boiling water
		Sugar to taste

Preheat teapot with boiling water; discard water. Add lemongrass and boiling water, steep 8 to 10 minutes; strain. Allow to cool, sweeten to taste, and serve in tall glasses with ice.

From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0.

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