Jasmine tea brings the perfume, lemongrass adds a clean citrus edge, and lychee fills in the soft, rosy fruit. Shaken hard and poured over fresh ice, it drinks like a cocktail but stays completely alcohol-free.
2
lemongrass stalks, outer leaves removed, cut into short pieces
3½ oz
jasmine green tea brewed and fully chilled
1¼ oz
lychee juice
¾ oz
lemon juice freshly squeezed
½ oz
simple syrup adjust to the sweetness of the lychee juice
Garnish: Lemon wheel and a lemongrass stalk · Ice: Ice cubes
Lemongrass Jasmine Iced Tea
Floral and lightly tannic, with lemongrass freshness, juicy lychee and a clean lemon finish. Light, cooling and only gently sweet.
This is a modern mocktail rather than a historic recipe, and no single creator is known. It borrows from two long tea traditions: jasmine tea, a green tea scented with jasmine blossoms and closely associated with Fujian in southern China, and the lemongrass infusions common across Southeast Asian kitchens.
Drinks like this reflect how bars have treated alcohol-free options over the past years: instead of sweet juice mixes, they use tea, herbs, fresh citrus and careful dilution to build structure. Tea gives tannin and length, lemon supplies acidity, and a little sugar holds everything together, the same balance a bartender looks for in a sour.
Yes, jasmine tea is usually based on green tea and contains some caffeine. Use a decaffeinated jasmine tea if you prefer.
Fresh stalks are much better for muddling. With dried lemongrass, infuse it in the hot tea for a few minutes instead and strain it out.
White grape juice or pear juice works well; both keep the drink pale and softly fruity.
The perfect sound
Fragrant, calm and cool as a garden in Bangkok.
Reader rating
Thanks for rating
Updated:
