Sunday, March 4, 2012

Warm Spiced Limeade

It seemed only appropriate to pair an Indonesian drink with an evening of Indonesian and Malaysian food. The drink can be served hot or cold, with alcohol or without.

One year ago: Five-Spice Beef Stir-Fry
Two years ago: Eggs en Cocotte with Pesto

Warm Spiced Limeade (from Cradle of Flavor)

3 lemongrass stalks, tied into a knot
2 pieces cinnamon sticks
3 whole cloves
1 2" piece ginger, peeled and bruised
4 1/2 cups water
5 tbsp palm sugar (or dark brown)
3 tbsp lime juice
mint and ice if desired

1. Combine lemongrass, cinnamon, cloves, ginger, and water in a medium saucepan and bring to a rolling boil over high heat. Reduce to medium, cover partially, and allow to simmer until fragrant, 7 minutes.
2. Add 4 tbsp of sugar and stir until dissolved. Remove pan from heat and add 3 tbsp of lime juice. Adjust as desired with lime juice and sugar.
3. Remove and discard seasonings, divide among 3 cups, and serve.

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