Instructions: Cut dry ends off lemongrass stalk and peel off outer layer of stalk and discard. Cut top half off lemongrass and save for swizzle sticks. (Wrap in damp paper towel and refrigerate until needed.) Split remaining end of lemongrass and cut into 4 pieces, bruising it a bit.

Place ginger, split lemongrass, tea bags and honey in heat-proof container or bowl. Pour boiling water over. Let steep and cool to room temperature. Remove tea bags. Stir in lemon juice. Chill until ready to serve. Serve in tall glasses over lots of ice with reserved lemongrass stir sticks.

Makes 4 cups.

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