Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 1.5 L
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Difficulty level: 2 out of 4
6 Ingredients
- 40grams fresh ginger, finely sliced
- 500grams mango, flesh pureed
- 1/2 cup lemon juice (and lemon slices, to garnish)
- 3/4 cup golden caster sugar
- 4 green tea bags
- 3 stem lemongrass
Method
Step 1 of 2
Trim 3 lemongrass stems, bruise, then roughly chop. Place in a small pan with 3/4 cup golden caster sugar, 40g finely sliced fresh ginger and 1 cup water over low heat. Stir until sugar dissolves. Increase heat slightly and simmer gently for 10 minutes. Place 4 green tea bags in a large heatproof jug, cover with 1 litre boiling water. Set aside for 2 minutes. Remove and discard teabags. Add lemongrass syrup to tea, stir to combine, then refrigerate for several hours or overnight. Strain, discarding lemongrass and ginger pieces. Add 500g puréed mango flesh and 1/2 cup lemon juice to tea. Pour tea into glasses over ice cubes.
Step 2 of 2
Garnish with lemon slices. Serve. Note: Tea can be made ahead of time, covered and refrigerated until required. Stir before serving.
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