Directions:
- In a small saucepan, combine the sugar, 1/2-cup water, lemongrass and ginger. Bring to a boil over medium-high heat, stirring to the dissolve sugar. Reduce heat to low, simmer for 2 minutes and then remove from the heat. Allow the lemongrass and ginger to steep in the sugar syrup for at least half an hour. For a stronger flavor, place in the refrigerator and allow it to steep several hours or overnight.
- Bring 4 cups of water to a boil, add the teabags, turn off the heat and allow the tea to steep for 5 minutes. Squeeze out the teabags and pour the brewed tea into a
heat resistant pitcher.
- Strain the lemongrass ginger syrup through a small sieve, pressing on the solids to extract as much flavor as possible. Discard the solids and add the syrup to the pitcher of tea. Add three cups of cold water to the tea and stir well. Chill and serve over ice.
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