“Citronelle” is the French word for lemongrass, but it is also the perfect word to describe this simple refreshing drink that is the essence of citrus, a combination of grapefruit and lime whose acidic bite is tempered by a fragrant simple syrup infused with lemongrass. Because this is a simple drink, it needs to be made right. That means the grapefruit and lime should be straight out of the refrigerator, and the juicer you use should have a wide mesh strainer which allows some of the pulp to pass through.
When I developed this drink, I wanted an alternative to pasteurized juices which are not only less flavorful but less nutritious.
If you crave a cocktail, try adding a splash of vodka to this drink.
John Broening is a chef at Spuntino and Le Grand Bistro in Denver. Email: johnbroening@msn.com.
Citronelle
To bruise the lemongrass, place it on a cutting board and whack it vigorously with the back of a knife. Makes one 6-ounce drink.
Ingredients
LEMONGRASS SYRUP
1 cup sugar
1 cup water
2 stalks lemongrass, bruised, halved lengthwise and chopped
CITRONELLE
2 pink grapefruits, halved
½ lime
3-4 tablespoons lemongrass syrup
Directions
In a small pot, combine the sugar and water and whisk together. Add the lemongrass, bring to a boil and simmer 10 minutes. Cool completely, strain and store refrigerated in a tightly covered container.
To make the Citronelle: Using a manual juicer, juice the grapefruits and the lime. Stir in the lemongrass syrup to taste. Serve immediately.
