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Citrus Ginger Infusion


  • 2 1/2 cups water
  • 5 cups granulated sugar
  • 2 cups chopped lemon grass
  • 1/2 cup julienned fresh ginger
  • 4 lemons, zested and juiced


  • Combine the water, sugar, lemon grass, ginger, and lemon juice and zest in large saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from the heat and let cool.
  • Strain through a fine mesh sieve into a clean container and reserve for the daiquiris. (Infusion will keep for 2 weeks, refrigerated and also may be used to flavor dressings or drizzle over fresh fruit.)