Recipe courtesy of Ming Tsai

Lemongrass Shandy

Name: Lemongrass Shandy
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT8H20M0.000S
Yield: 1 serving
Ingredients: 5 stalks lemongrass, white part only, minced; 2 thin slices fresh ginger; 1 lemon, zested and wedged; 1 cup sugar; One 11- to 13-ounce bottle nice light lager

0 Reviews

Level: Easy
Yield: 1 serving
Nutritional Analysis

Per Serving

Serving Size

1 of 1 servings

Calories

1045

Total Fat

1

Saturated Fat

0

Carbohydrates

246

Dietary Fiber

2

Sugar

202

Protein

4

Cholesterol

0

Sodium

24

Total: 8 hr 20 min (includes overnight chilling)
Active: 15 min

When I used to play pro squash in France, I would always have a shandy afterwards. It's incredibly cool and refreshing has just a hint of booze. Depending on what country you are in, a shandy is made with a lager and either lemonade, lemon-lime soda or a great French beverage called Limonad. I'm adding the lemon flavor via a lemongrass syrup and a wedge of lemon. The good news is you could enjoy it without ever touching a squash racket.

Ingredients

5 stalks lemongrass, white part only, minced

2 thin slices fresh ginger

1 lemon, zested and wedged

1 cup sugar

One 11- to 13-ounce bottle nice light lager

Directions

Place the lemongrass in a fine strainer and rinse well. In a saucepan with 1 cup water, simmer the lemongrass, ginger, zest and sugar and reduce by three-quarters to a syrup. Chill overnight, then strain the next day.
When you are ready for the cocktail, pour a nice light lager into a glass with 1 1/2 tablespoons of the syrup and juice from 1 wedge of lemon.

Cook’s Note

Make sure to wash the lemongrass well.

Show: Guy's Ranch Kitchen

Episode: Anytime, Anywhere Clambake

Lemongrass Shandy

Ingredients

Directions

Cook’s Note

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