Tea Pilgrim Showcase: Lemongrass
This lemony zinger of a beverage is, technically speaking, a tisane or herbal infusion since it does not have, even in part, the camelia sinensis plant. This non-caffeinated tisane is made up of harvested long, grassy leaves which hold a mild, sweet flavour and lemon-like fresh scent. Used in many culinary dishes, lemongrass is diverse, finding its way in an array of applications that range from coconut curries to ice creams. The herb is indigenous to southern Asia and Africa, but due to its popularity, it is now grown all over the world.
Health Related
Full of vitamins and minerals, lemongrass has many therapeutic properties that may aid in relieving the following: indigestion; anxiety; diabetes; high cholesterol; infection; urinary tract infections; oral health; pain; impaired red blood cell production; bloating; menstrual cramps; unwanted weight.
When a tea delivers all that in a cup and tastes delicious as well, you can say that you truly have a good thing going on.
Sustainable Practices
Lemongrass is the gift that keeps on giving. Aside from its extensive therapeutic profile, it has practical uses as well. By cutting off the ends and interlapping two layers, one can make a useable straw to avoid using a plastic one. This adds flavour to the drink. Check it out, chewing on it afterwards will boost oral hygiene.
*Lemongrass straws are used in many bars and restaurants as a creative flavour addition to cocktails.
Gift Idea
THE HERBAL SANCTURARY TRIO: Lemongrass; Cleanse & Refresh; Head to Toes - Make a clean break to support the body temple from the inside. These teas are committed to your well-being: composed of diverse herbs, the power of these plants to cleanse and calm down inflammation has no equal.
Beyond Tea - Lemongrass Coconut Ice Cream
This dairy free coconut ice cream is prepared with full fat coconut milk, infused with fresh lemongrass and just enough natural sweetness.
Recipe
Ingredients
- 2 (14.5-ounce) cans full fat coconut milk
- ½ cup maple syrup
- 1tsp vanilla extract
- ¾ ounce (20g) fresh lemongrass
Instructions
- 1Combine the coconut milk and maple syrup in medium saucepan. Place over medium-low heat and stir continuously.
- 2Slice the lemongrass stalks in half lengthwise, crush with the side of a knife, and chop roughly. Add to the milk mixture and stir everything together. Allow ice cream mixture to infuse over low heat for about 15 minutes, stirring attentively.
- 3Remove from the heat and add vanilla extract. Mix.
- 4Transfer mixture to a heatproof bowl. Cover the bowl with plastic wrap and transfer to the refrigerator to chill and infuse overnight.
- 5The next day, over a large bowl, strain out the lemongrass pieces from the ice cream mixture.
- 6Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer ice cream to a container, cover the surface with plastic wrap and freeze for a few hours or longer before serving.
