ChefXi OfficialA sophisticated, non-alcoholic fusion of sharp Italian citrus, aromatic Thai lemongrass, and the deep, earthy sweetness of palm sugar.
Combine the palm sugar, water, and bruised lemongrass in a small saucepan over medium heat. Stir until the sugar is fully dissolved and the mixture begins to simmer.
Don't let it boil vigorously; a gentle simmer preserves the delicate floral notes of the lemongrass.
Remove the syrup from the heat and allow it to steep and cool completely. Strain out the lemongrass solids.
You can make a larger batch of this syrup and keep it in the fridge for up to a week.
In a tall chilled glass, combine 1.5 ounces of the lemongrass-palm sugar syrup with the fresh blood orange juice and lime juice. Stir gently to harmonize the flavors.
Always juice your citrus fresh for the most vibrant acidity.
Fill the glass with ice cubes and top with the sparkling mineral water. Give it a very brief stir to lift the syrup from the bottom.
Garnish with a fresh Thai basil leaf and an extra sliver of lemongrass. Serve immediately.
Slap the basil leaf between your palms before garnishing to wake up the aromatics.
This drink is a bridge between the citrus-heavy aperitivo culture of Italy and the cooling, aromatic traditions of Thailand. The key is the palm sugar syrup—it adds a mineral complexity that refined sugar simply cannot match. For a truly vibrant finish, ensure your lemongrass is bruised well to release the essential oils. If you want to lean into the 'terroir' of the drink, use a high-quality sparkling mineral water from a volcanic source.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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