Easy Lemongrass Syrup Recipe
This homemade lemongrass syrup is an easy sweetener for drinks or cooking. It has a fresh, citrusy lemongrass flavor and takes just three ingredients to make.
I like keeping a jar in the fridge for quick sodas, iced tea, lemonade, and cocktails, but it can also be used in cooking when you want to add a little sweetness and lemongrass flavor.
What is lemongrass simple syrup?
Lemongrass syrup is made by simmering fresh lemongrass with sugar and water. It has a sweet, fresh lemongrass flavor that’s really nice in cold drinks.
It’s basically a simple syrup with lemongrass added. I like making a jar when I have fresh lemongrass around because there are so many ways to use it.
How to use it:
- Sparkling water: Add a splash to sparkling water for a quick homemade lemongrass soda.
- Lemonade: Use it to sweeten lemonade and add a little extra citrusy flavor.
- Iced tea: Stir it into black tea, green tea, or herbal tea. It also works well for sweetening nam takrai.
- Cocktails: Use it instead of regular simple syrup in cocktails.
- Cooking: Add a little to sauces, marinades, or glazes when you want some sweetness and lemongrass flavor. You can also pour some over pancakes or waffles.
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Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Lemongrass: Use fresh lemongrass for the best flavor. Trim the dry outer layers and slice the stalks so they can release their flavor into the syrup.
- Sugar: Regular white sugar works best here because it lets the fresh lemongrass flavor come through without adding a strong molasses or caramel flavor.
- Water: Regular drinking water is all you need.
How to make lemongrass syrup
1. Slice the lemongrass. Trim the dry outer layers from the lemongrass and thinly slice the tender stalks.
2. Let the lemongrass sit with the sugar. Add the sliced lemongrass and sugar to a saucepan and toss them together. Let them sit for about 15 minutes. The sugar will start drawing moisture from the lemongrass and become slightly damp.
3. Add the water and heat. Pour in the water and place the saucepan over medium heat. Stir until the sugar has completely dissolved, then bring it to a gentle simmer.
4. Infuse. Let the syrup gently simmer for about 5 minutes, then remove it from the heat. Let the lemongrass continue steeping in the hot syrup for another 10–15 minutes for a stronger flavor.
5. Strain and cool. Strain out the lemongrass and let the syrup cool completely. Transfer it to a clean, airtight jar or bottle and refrigerate.
How to store
Let the syrup cool completely before transferring it to a clean, airtight jar or bottle. Keep it refrigerated.
Always use a clean spoon when taking syrup from the jar. If you notice mold, fermentation, bubbling, or an unusual smell, discard it.
I prefer making a batch that’s small enough to use regularly rather than keeping a large amount in the fridge for months.
More homemade syrups to try
Easy Lemongrass Syrup Recipe
Equipment
- Small saucepan
- wooden spoon or spatula
- Fine mesh strainer
- Clean jar or bottle for storage
Instructions
- Slice the lemongrass. Trim the lemongrass, remove the tough outer layers, and thinly slice the stalks.
- Rest with sugar. Add the sliced lemongrass and sugar to a saucepan. Stir to coat the lemongrass in sugar, then let it sit for 15 minutes.
- Add water and simmer. Pour in the water and place the saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle simmer. Simmer for 5 minutes.
- Strain. Remove from the heat and strain the syrup through a fine-mesh strainer, pressing gently on the lemongrass to extract the syrup.
- Cool and store. Let the syrup cool completely, then transfer it to a clean, airtight jar or bottle. Refrigerate.
Notes
- Use the nutrition card in this recipe as a guideline.