Ingredients
450 g | water |
225 g | sugar |
160 g | (4 stalks) lemon grass, trimmed to bottom 6 inches, quartered lengthwise and sliced thin |
28 g | makrut (kaffir) lime leaves, sliced thin |
8 g | grated lemon zest (from 3 lemons) |
8 g | grated lime zest (from 4 limes) |
1 g | kosher salt |
6 g | citric acid |
club soda |
2 cups water |
1 cup plus 3 tablespoons (8 ounces) sugar |
4 stalks lemon grass, trimmed to bottom 6 inches, quartered lengthwise and sliced thin |
1 ounce makrut (kaffir) lime leaves, sliced thin |
¼ ounce grated lemon zest (from 3 lemons) |
¼ ounce grated lime zest (from 4 limes) |
¼ teaspoon kosher salt |
1 ⅛ teaspoons citric acid |
club soda |
Essential Equipment
Instructions
- 450 g water
- 225 g sugar
- 160 g lemon grass (4 stalks), trimmed to bottom 6 inches, quartered lengthwise and sliced thin
- 28 g makrut (kaffir) lime leaves, sliced thin
- 8 g grated lemon zest (from 3 lemons)
- 8 g grated lime zest (from 4 limes)
- 1 g kosher salt
Combine water, sugar, lemon grass, lime leaves, lemon zest, lime zest, and salt in small saucepan and bring to gentle simmer over medium-high heat, stirring occasionally. Turn off heat, cover, and let steep at least 1 hour or up to 4 hours.
- 6 g citric acid
- club soda
Alternatively, you can carbonate this soda in a cream whipper. Transfer cream whipper base to freezer and chill until very cold, at least 15 minutes. Pour 227 g (1 cup) cold water and 60 grams cold syrup into cream whipper and add 30 grams (about 3 cubes) ice. Stir until ice is dissolved. Screw cap on cream whipper and charge with 1 CO₂ cartridge. Shake cream whipper for 20 seconds. With nozzle facing up, cover nozzle with paper towel (to catch any small amount of spray), and very slowly vent the cream whipper completely. Charge with 1 more CO₂ cartridge and shake cream whipper for 20 seconds. Let cream whipper sit for 5 minutes. With nozzle facing up, cover nozzle with paper towel (to catch any small amount of spray), and very slowly vent cream whipper completely. Unscrew cap, pour soda gently down side of serving glass, and serve (with ice, if desired).
Instructions
- 2 cups water
- 1 cup plus 3 tablespoons (8 ounces) sugar
- 4 lemon grass stalks, trimmed to bottom 6 inches, quartered lengthwise and sliced thin
- 1 ounce makrut (kaffir) lime leaves, sliced thin
- ¼ ounce grated lemon zest (from 3 lemons)
- ¼ ounce grated lime zest (from 4 limes)
- ¼ teaspoon kosher salt
Combine water, sugar, lemon grass, lime leaves, lemon zest, lime zest, and salt in small saucepan and bring to gentle simmer over medium-high heat, stirring occasionally. Turn off heat, cover, and let steep at least 1 hour or up to 4 hours.
- 1 ⅛ teaspoons citric acid
- club soda
Alternatively, you can carbonate this soda in a cream whipper. Transfer cream whipper base to freezer and chill until very cold, at least 15 minutes. Pour 1 cup ice-cold water and ¼ cup chilled syrup into cream whipper and add 1 ounce (about 3 cubes) ice. Stir until ice is dissolved. Screw cap on cream whipper and charge with 1 CO₂ cartridge. Shake cream whipper for 20 seconds. With nozzle facing up, cover nozzle with paper towel (to catch any small amount of spray), and very slowly vent the cream whipper completely. Charge with 1 more CO₂ cartridge and shake cream whipper for 20 seconds. Let cream whipper sit for 5 minutes. With nozzle facing up, cover nozzle with paper towel (to catch any small amount of spray), and very slowly vent cream whipper completely. Unscrew cap, pour soda gently down side of serving glass, and serve (with ice, if desired).