Lemongrass-Makrut Lime Leaf Syrup

By Charlie

Published Feb. 10, 2026

This custom syrup has a light citrus flavor with vegetal notes. It goes well in cocktails, such as our Monsoon Rain drink.

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Lemongrass-Makrut Lime Leaf Syrup

Prep Time5 minutes
Cook Time35 minutes
Servings: 12 oz

Ingredients

  • 1 cup water
  • ¾ cup sugar
  • 2 stalks of lemongrass
  • 6 makrut lime leaves
  • pinch of salt

Instructions

  • Prepare the lemongrass: Remove the 2 or 3 rough and paper-textured outer layers. Use the flat side of a knife to smash the lemongrass. Cut each stalk into pieces of about 1 inch in length.
  • Prepare the makrut lime leaves by tearing each leaf into small pieces.
  • In a pot over medium heat, warm the water and sugar until the sugar has just dissolved.
  • Add the lemongrass and makrut lime leaf pieces and cook for 12 minutes at just below simmering without boiling.
  • Remove the pot from the heat and cover. Let the mixture steep for an additional 20 minutes. The texture of the syrup should still be closer to that of water, rather than honey.
  • Pour the syrup through a strainer and into a storage container. Refrigerate until ready for use.

Notes

  • This syrup can keep in a refrigerator for up to a month.