Instructions: Make syrup by bringing sugar and water to boil. When boiling, add lemongrass stalks, which have been coarsely chopped and mashed with a mallet or rolling pin to release their flavor. Remove from heat and let stand until cool. Strain through a fine-meshed sieve, extracting as much liquid as possible. Pour into glass jar, cover, and refrigerate. (Note: This syrup keeps at least a month in the refrigerator, and may be used to flavor dressings or drizzled over fruit.)

Brew tea by heating water to 180 to 185 degrees. Infuse for three minutes.

Strain and reserve. Pour about one tablespoon lemongrass syrup into each tall glass. Top with tea, add ice as desired. Garnish with a stick of lemongrass inserted into a thin wedge of pineapple.

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