Lime-Lemongrass Slushies

lime lemongrass thai summer drinks

Leela Punyaratabandhu

4 - 6 Servings

Source

Ingredients

4 lemongrass stalks, tough outer layers removed, bottom 4" thinly sliced, tops reserved

½–¾ cup honey

1½ cups fresh lime juice (about 12 limes)

¼ tsp. kosher salt

Lime wheels (for serving)

Method

Bring sliced lemongrass and 1½ cups water to a boil in a small saucepan. Reduce heat to medium; simmer 1 minute. Remove from heat and whisk in ½ cup honey for a tart-sweet slushy and up to ¼ cup more for a sweeter slushy. Let cool.

Strain syrup through a fine-mesh sieve into a blender; discard lemongrass. Add lime juice, salt, and 4 cups crushed ice and blend on high just until slushy. (Be careful not to blend too long or mixture will turn watery.)

Divide among tall glasses. Garnish with lime wheels and reserved lemongrass tops.