This tart-sweet frosty slushy is one of cookbook author Leela Punyaratabandhu’s favorite things to drink with just about any Thai dish, though it would be welcome at any summer cookout. Try to seek out whole lemongrass stalks that have the meatier bulbous parts near the root ends intact; you can find them in some grocery stores and most well-stocked Asian markets. Pair this with Leela’s summery menu for Grilled Pork Shoulder Steaks With Green Pepper Relish, Khao Niao (Thai Sticky Rice), Cantaloupe With Spicy Bacon-Cashew Crumble, Cucumber, Tomato, and Green Bean Salad, and Grilled Scallops With Peach Sweet Chili Sauce.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
Blender
$40 At Amazon
Citrus Juicer
$20 $15 At Amazon
Mesh Sieve
$13 At Amazon
Whisk
$10 At Amazon
Small Saucepan
$155 At Amazon
Recipe information
Yield
4 - 6 Servings
Ingredients
4
½–¾
1½
¼
Preparation
Step 1
Bring sliced lemongrass and 1½ cups water to a boil in a small saucepan. Reduce heat to medium; simmer 1 minute. Remove from heat and whisk in ½ cup honey for a tart-sweet slushy and up to ¼ cup more for a sweeter slushy. Let cool.
Step 2
Strain syrup through a fine-mesh sieve into a blender; discard lemongrass. Add lime juice, salt, and 4 cups crushed ice and blend on high just until slushy. (Be careful not to blend too long or mixture will turn watery.)
Step 3
Divide among tall glasses. Garnish with lime wheels and reserved lemongrass tops.