It is such a blessing to be in a country where Pandan is so abundant. Its fragrant leaves naturally de-odorise my car and my entire apartment, and equally appealing is boiling it in water for a super-water. It lends a flowery essence without affecting the actual taste of the water. For those who find drinking water a bit boring, this simple step does wonders to one’s hydration habits.
And when lemongrass comes into the picture, it becomes a delicate-tasting potion to aid in digestion, as well as ease headaches and fevers.
What you see at the bottom of the glass is homemade pre-sweetened ginger cubes, which I made by boiling young ginger stem in a bit of water and lots of brown sugar for a really long time to create a spicy syrup. As much as it was a fantastic syrup, I found it to be a painstaking process to attain. So in this recipe, I’ve included the ginger in as part of the overall tea-making process, and as an optional ingredient, since the tea also stands very well without it.
PANDAN LEMONGRASS COOLER
An easy-to-make beverage to cool down on a hot day. Drink hot or over ice.
- 1 L of water
- 2-3 pandan leaves, tied into a knot
- 2 lemongrass stalks
- 2cm stem of ginger (optional)
- brown sugar to taste
- Step 1 Twist lemongrass stalks until they snap in a few places. Pound ginger to release juice.
- Step 2 Heat up water in a pot together with pandan, lemongrass and optional ginger. Leave at boiling point for 10 minutes.
- Step 3 Serve immediately with sugar to taste, or allow to cool and store in the fridge and drink within 24 hours.