Although lemongrass can be found year-round in ethnic grocery stores, the warm-weather herb is at its peak in the summer. Here it’s infused into lightly sweetened water and frozen into cubes to add herbal interest to all sorts of summer beverages, from iced tea to cocktails. For extra visual flair, drop a fresh herb sprig, an edible flower, a slice of cucumber, a sliver of citrus, or a cherry tomato half into each mold, cover with lemongrass mixture, and freeze.



  • 1/2 cup chopped fresh lemongrass (1 large stalk)
  • 2 tsp. honey
  • 1/4 cup lemon juice
  • 1/4 cup lime juice
  • Herb sprigs, citrus slices, vegetable slices, and edible flowers for garnish, optional


1. Bring lemongrass and 1 2/3 cups water to a boil in saucepan over medium heat. Simmer 5 minutes. Stir in honey, remove from heat, and steep 30 minutes.

2. Strain mixture, discard solids, and cool. Whisk in lemon and lime juices. Place garnishes (if using) in standard 16-slot ice cube trays. Pour in lemongrass mixture. Cover with plastic wrap; freeze until solid.