Читать книгу Enjoy: New veg with dash - Nadine Abensur - Страница 24

My favourite shop, Red Ginger (see photo), the Asian food emporium in Byron Bay, sells a mix they make up themselves consisting only of dried lemongrass and tiny, pert, deep red, highly scented rosebuds.

I use fresh lemongrass with the rosebuds to make my own infusion. For each cup or glassful, you need 1 stick of lemongrass, white part only, very finely chopped, and 7–8 dried rosebuds. Pour over boiling water and leave to infuse for a few minutes, then add 2 or 3 more rosebuds and drink at once. You can sweeten with a touch of honey or soft brown sugar, if you like. And you can place a stick of trimmed lemongrass in each glass to stir.