Since my sister Gay (Ascientistinthekitchen.net) started her food
blog, we have been buying food magazines. One of our favorite is
FOODIE magazine, published by ABS-CBN Publishing Inc. We have
tried some of their recipes and I am sharing one of my favorite,
Tanglad (Lemongrass) Juice
(modified from FOODIE magazine, vol 2 no 1)
3 cups water
6 stalks lemongrass
1/2cup mint leaves
1/2 cup sugar
juice of 3-4 calamansi or 1 lemon
Slice lemon grass about 1/4" in length and pound white part.
In a pot, bring water and lemongrass to a boil. Lower heat
and simmer for 15 minutes. Turn off fire and add mint leaves.
Steep for 15 minutes then strain.
Heat sugar and 3 TBSP water until sugar is dissolve. Add to
infused liquid and stir in calamansi juice. Cool completely.
To serve, fill glasses with ice and pour tanglad juice.
Garnish with stalk of lemongrass and mint leaves on top.
I also tried using spearmint and it tasted ok.
Sharing this drink to all Weekend Herb Bloggers hosted by
Prof Kitty of The Cabinet of Prof. Kitty. Haalo of
CookAlmostAnything oversees the Weekend Herb Blogging
event. Happy Birthday dear Haalo!
We also use Tanglad/Lemongrass
when roasting chicken,
Lechon Manok w/ Tanglad