Lemongrass Ginger Julepnon Alcoholic Recipes

LEMONGRASS-GINGER JULEP

Steps:

• Add the mint and ice to a cocktail shaker and muddle. Add the bourbon and the Lemongrass-Ginger Simple Syrup and shake vigorously to combine. Serve on the rocks in a Collins glass. Top with club soda, a squeeze of lime juice and garnish with a sprig of mint.
• Trim the lemongrass stalks so you have the bases only. Bash with the back of a knife (or a meat mallet) so the oils and aroma release more easily.
• Combine the lemongrass, sugar, 2 cups cold water and ginger together in a medium saucepan and set over medium heat. Simmer until the sugar dissolves. Reduce the heat and allow to sit so the lemongrass and ginger steeps in the syrup. Once the syrup is fragrant, 30 to 40 minutes, strain and use.

DISNEYLAND'S MINT JULEP (NON-ALCOHOLIC)

Steps:

• Combine the sugar and water in a 3 quart saucepan. Stir the contents until the sugar is dissolved.
• Stir in lime and lemonade concentrate next. Continue stirring and bring to boil just below the boiling point (210 degrees.) DO NOT BOIL!
• Remove pan from heat and chill. Once chilled, add a ratio of 1 part syrup to 5 parts chilled water.
• Transfer beverage to pitcher and enjoy!
• Garnish each serving with mint leaves, lime slice and a maraschino cherry.
• Sorry, the yield is estimated.

LEMONGRASS AND GINGER RICE

Steps:

• Bring 2 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside.
• Puree lemongrass, 2 tablespoons water, 1 tablespoon oil, ginger, jalapeno pepper, shallot, and garlic in a food processor.
• Heat remaining 1 tablespoon oil in a large skillet over medium-high heat; tilt skillet to coat with hot oil. Add pureed mixture to the skillet and cook until fragrant, 2 to 3 minutes. Add cooked rice and mix well.

LEMONGRASS-GINGER JULEP(NON ALCOHOLIC)

Steps:

• Lemongrass-Ginger Simple Syrup:.
• Trim the lemongrass stalks so you have the bases only. Bash with the back of a knife (or a meat mallet) so the oils and aroma release more easily.
• Combine the lemongrass, sugar, 2 cups cold water and ginger together in a medium saucepan and set over medium heat. Simmer until the sugar dissolves. Reduce the heat and allow to sit so the lemongrass and ginger steeps in the syrup. Once the syrup is fragrant, 30 to 40 minutes, strain and use. Yield: 2 cups.
• Add the mint and ice to a cocktail shaker and muddle. Add the Lemongrass-Ginger Simple Syrup and shake vigorously to combine. Serve on the rocks in a Collins glass. Top with club soda, a squeeze of lime juice and garnish with a sprig of mint.