Recipe courtesy of Mary Sue Milliken and Susan Feniger

Lemon Grass Tea (Cerium Limao)

  • Level: Easy
  • Yield: 6 servings
Save Recipe


3 stalks fresh lemon grass (available at Asian and some supermarkets) (see Note)

Raw sugar, honey, or other sweetener, as desired

Twists of lemon (optional)


  1. In a large teapot, combine the lemon grass with about 6 cups of rapidly boiling, fresh water. Cover the teapot with a thick towel and allow to steep for 5 to 10 minutes, or until very aromatic. Pour into teacups, sweeten and serve with a twist of lemon, if desired.

Cook’s Note

You can use the tough outer skins and upper stalks of the lemon grass for this aromatic tea, saving the tender inner stalk for slicing into stews, sautes, and soups.

Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Jasmine Tea Souffle with Lemon Grass Ice Cream

Minted Lemon Grass Sorbet

Taro Infused with Lemon Grass and Ginger

Taro Infused with Lemon Grass and Ginger

Barbecued Beef with Lemon Grass and Noodles

Lemon Grass Spiced Poached Pears

Lemon Grass Spiced Poached Pears

Lime Yogurt Lemon Grass Soup