Recipe courtesy of Mary Sue Milliken and Susan Feniger

Lemon Grass Tea (Cerium Limao)

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  • Level: Easy
  • Yield: 6 servings
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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.