Lemongrass Simple Syrup

This lemongrass simple syrup is the perfect way to add bright, citrusy flavors to your favorite drinks and desserts! Made with just two ingredients, it’s a homemade alternative that comes together in under 30 minutes. Use it to sweeten tea, cocktails, and more!

With so few ingredients and a hands-off simmering process, this lemongrass syrup is as easy as it gets. If you love making infused syrups, try my lime simple syrup for another refreshing option!

Why I Love This Recipe

I’ve made so many simple syrup recipes over the years (like my orange simple syrup), but this lemongrass simple syrup is most definitely one of my favorites. With just lemongrass, sugar, and water, it’s way more affordable than store-bought options and super quick to whip up anytime I need it.

Everything happens in one pot, and the process is mostly hands-off—just simmer and strain! The fresh lemongrass infuses a light, slightly floral aroma with a citrusy kick, making it perfect for cocktails, tea, or even drizzling over fruit.

Plus, the longer you let the lemongrass steep, the more intense the flavor gets, so you can adjust it to your liking. If you enjoy experimenting with homemade syrups, this recipe is for you!

Ingredient Notes

Here’s a breakdown of the ingredients you need to make this lemongrass syrup recipe.

• Lemongrass: Adds a bright, citrusy, and slightly floral flavor. Make sure they’re nice and fresh (bright green) for a more robust taste.
• Sugar: Perfectly balances the tartness of the lemongrass. Regular granulated sugar works best for a clear syrup, but you can use cane sugar in a pinch.
• Water: Acts as the base for dissolving the sugar and extracting the flavor from the lemongrass. Use filtered water for the cleanest taste.

Substitutions

• Lemongrass: If you don’t have lemongrass, try lemon or lime zest instead (use about one tablespoon of zest per stalk of lemongrass for a similar citrusy note).
• Sugar: For a refined sugar-free option, you can also use coconut sugar. Use a 1:1 ratio, but expect a slightly richer flavor and darker color.
• Water: For a subtle tropical twist (which is ideal with cocktails), swap coconut water.

How to Make

This lemongrass simple syrup is so quick and easy to make whenever you need a sweetener! Just follow my tips and tricks for the best results.

Preparation

Remove the dry outer layers from the lemongrass stalks and discard them. Slice off the tough bottom ends (about 2 inches) and discard. Use the flat side of a knife or a rolling pin to press down on the lemongrass (this helps release essential oils and enhances the flavor infusion). Cut the stalks into 2-3 inch pieces, then slice them in half lengthwise.

Cooking

Step 1
Combine the prepared lemongrass, sugar, and water in a small saucepan over medium heat. Stir occasionally as the sugar dissolves. Keep the heat at a gentle simmer (boiling too hard can lead to a cloudy syrup and uneven flavor extraction).

Step 2
Once the mixture bubbles, reduce the heat to low and let it simmer for 15-20 minutes. Stir occasionally to ensure the flavors infuse evenly. The longer you let the lemongrass steep, the more intense the citrusy notes will be. If you want a lighter, more delicate syrup, reduce the simmering time to 10 minutes.

Step 3
Remove the syrup from the heat and let it cool to room temperature while the lemongrass steeps. If you prefer a stronger lemongrass flavor, leave it to infuse for up to a few hours.

Step 4
Strain your lemongrass syrup through a fine mesh sieve or cheesecloth into a clean glass jar to remove all stalks (press the lemongrass with the back of a spoon while straining to help extract every last bit of flavor). Refrigerate and use as needed!

Expert Tip

Bruising the lemongrass is essential in extracting its signature citrusy, herbal aroma. This step breaks down the fibrous stalks, releasing the natural oils that give the syrup its deep, aromatic flavor. Without bruising, a lot of those oils remain stuck inside the plant fibers, leading to a milder syrup.

Lemongrass continues to release its essential oils even after simmering, so steeping the syrup off heat is just as important as cooking it. The longer it sits, the more complex and layered the flavor becomes. If you’re short on time, bruise the lemongrass a second time just before adding it to the saucepan. This creates more surface area for the oils to infuse into the syrup.

Cooking Tips

• Use Fresh Lemongrass: Fresh stalks have the most potent citrusy flavor. If possible, avoid dried lemongrass, as it won’t release the same depth of aroma.
• Low and Slow Simmering: Keep the heat gentle to prevent the syrup from becoming cloudy and allow the lemongrass to infuse gradually.
• Experiment with Flavors: Try infusing your lemongrass simple syrup with ginger, mint, or a cinnamon stick for an added layer of complexity.

Frequently Asked Questions

Storing

Let your lemongrass syrup cool completely before transferring it to airtight glass containers (proper storage will help maintain its bright citrus flavor and extend its shelf life).

• Fridge: Store the cooled syrup in an airtight glass jar or bottle in the refrigerator for up to 2 weeks. Always use a clean spoon when scooping to prevent contamination.
• Freezer: Lemongrass syrup can be frozen for up to 3 months. Pour it into ice cube trays for easy portioning, then transfer the frozen cubes to a sealed container or freezer bag. Thaw the cubes in the fridge or stir them directly into hot drinks.
• Reheating: If the syrup thickens in the fridge, let it sit at room temperature for a few minutes or briefly warm it over low heat while stirring. Avoid boiling, as this can alter the flavor.

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