A signature Vietnamese iced tea featuring fragrant lemongrass decoction, freshly squeezed sweet navel oranges, Earl Grey tea, and juicy peach slices.
Bruise 2 lemongrass stalks and simmer in 300ml boiling water for 5 minutes to release essential oils. Remove from heat, add 2 black tea bags, and steep for 5 minutes. Strain out tea bags and lemongrass to yield clear amber tea.
Cut the navel orange in half. Squeeze 40ml of fresh juice from one half, straining seeds. Slice the remaining half into thin half-moon rounds for glass presentation.
In a cocktail shaker, combine 150ml brewed lemongrass tea, 40ml fresh orange juice, 30ml peach syrup, 20ml simple syrup, and a full cup of ice cubes. Shake vigorously for 15 seconds until frosty.
Pour iced tea mixture into tall highball glasses. Top with sweet canned peach slices, orange wheels, and a sliced lemongrass stirrer stick.
Q: Can I substitute fresh peaches for canned peaches in syrup?
A: Yes, but fresh peaches must be poached gently in simple syrup first to develop sweetness and soft texture.
Q: How long does brewed lemongrass tea base keep in the fridge?
A: You can brew the lemongrass tea base up to 3 days in advance and keep it sealed in the refrigerator.
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