香茅青蘋果水 Lemongrass Apple Water

【材料】

香茅 6根

青蘋果 3粒

斑斕葉 5片

清水 4公升

冰片糖 1片

【Ingredients】

Lemongrass 6 stalks

Green apples 3 pcs

Pandan leaves 5 pcs

Water 4L

Brown sugar slab 1 pc

【做法 | Directions】

處理材料：香茅洗淨，用刀背拍扁（這步很關鍵，拍裂了香味才容易煮出來）。青蘋果去核切塊，果皮保留一起煮，果香會更明顯。斑斕葉洗淨打結。

Prep Ingredients: Wash lemongrass and bruise with the back of a knife to release flavor. Core and chop green apples, keeping the skin on for enhanced fruit aroma. Wash and knot pandan leaves.

下鍋煮滾：所有材料放入鍋中，加4公升清水，大火煮滾。

Bring to Boil: Place all ingredients in a pot with 4 liters of water and bring to a boil over high heat.

小火慢煮：轉小火蓋蓋煮約1小時，讓香茅、蘋果和斑斕的味道慢慢釋放。

Simmer: Turn to low heat, cover, and simmer for about 1 hour to slowly release the flavors of lemongrass, apple, and pandan.

加糖收尾：煮滿1小時後加入冰片糖，再煮10分鐘至糖完全融化，關火。

Add Sugar: After simmering for 1 hour, add the brown sugar slab and cook for another 10 minutes until completely dissolved, then turn off the heat.

過濾享用：稍微放涼後過濾掉渣，熱喝或冷藏後加冰都行。

Strain and Serve: Let it cool slightly, strain out the residue, and enjoy it hot or chilled with ice.

【小貼士Tips】

• 香茅一定要拍扁，整根直接下鍋味道會淡很多。

Lemongrass must be bruised; adding them whole will result in a much weaker flavor.

• 冰片糖最後加，太早加會影響蘋果出味。不放糖喝原味也很清爽。

Add the sugar slab last; adding it too early affects the extraction of apple flavor. It is also very refreshing without sugar.

• 冷藏建議2-3天內喝完，放太久容易變質。

It is recommended to consume within 2-3 days when refrigerated; keeping it too long may cause spoilage.

• 一個人的份量可以按 2根香茅 + 1粒青蘋果 + 800ml水 來縮減。

For a single serving, scale down to 2 stalks of lemongrass, 1 green apple, and 800ml of water.

• 沒有青蘋果用紅蘋果也可以，不過青蘋果的酸度和果香更搭香茅。

Red apples can be used if green apples are unavailable, but the acidity and aroma of green apples pair better with lemongrass.