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  • The Australian Women’s Weekly Food

    LET’S do LUNCH!

    Mar 29, 2021 4 minutes

    LEMONGRASS SWEET TEA PUNCH

    PREP + COOK TIME 40 MINUTES (+ STANDING & REFRIGERATION) MAKES 4

    4 Earl Grey tea bags
    2 cups (500ml) boiling water
    10cm stalk fresh lemongrass (40g), chopped coarsely
    ¾ cup (165g) caster sugar
    4 fresh kaffir lime leaves
    10cm stalk fresh lemongrass (40g), extra
    1 medium lemon (140g), sliced
    ¾ cup (180ml) white rum
    2 cups (500ml) apple juice
    2 cups (500ml) soda water
    ½ cup loosely packed fresh mint leaves
    ice cubes

    1 Place tea bags and the water in a medium saucepan; stand for 30 minutes. Remove tea bags.

    Add chopped lemongrass, sugar and lime leaves to tea in pan; stir over high heat until sugar dissolves. Simmer, uncovered, for 5 minutes or until reduced by half; cool. Refrigerate until cold.

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