Fresh Ginger Ale with Lemongrass

From Jean-Georges Vongerichten

May 5, 2000
Web posted at: 3:16 p.m. EDT (1916 GMT)

Makes about 1 quart -- at least 10 glasses

• 1 pound fresh ginger, cut into small dice (don't bother peeling)
• 2 stalks lemongrass, trimmed and roughly chopped
• 2 small chiles, stems removed
• 1 1/2 cups sugar

To prepare: Combine the first three ingredients in the container of a food processor and process until minced, stopping the machine periodically and scraping down the sides if necessary.

Place the puree in a saucepan with the sugar and 1 quart of water. Bring to a boil over high heat, then turn the heat to medium and simmer for about 15 minutes. Turn off the heat. Cool, then strain and chill.

To serve: Place about 1/4 cup of the syrup in a glass full of ice. Fill with soda water; taste and add more syrup if you like. Garnish with a lime wedge, then serve.

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