I am a big believer in decreasing waste and using up the whole ingredient when possible. Lemongrass is a perfect example of this. For cooking, you have to peel away the tough layers to get to the core like in this lemongrass grilled zucchini & summer squash recipe. But, you want to save those tough layers, don't let them go to waste! You can use them to infuse liquids like water or milk. I saved the lemongrass I didn't use from the lemongrass grilled zucchini recipe for this iced tea. It is a great way to use the whole stalk and this lemongrass maple iced tea is light, reinvigorating and delicious!
lemongrass maple iced tea
1 stalk lemongrass, outer layers bruised and roughly chopped (use core for cooking)
¼ cup mint
4 cups water
2 tablespoon maple syrup or to taste
juice of half a lemon (optional)
Combine lemongrass, mint and water and bring to a simmer. Remove from heat, cover and let steep 15 minutes; strain and chill until cold. Add maple syrup and lemon juice (if using) and stir to mix well. Serve chilled with ice, mint and a fun straw.