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Ginger and Lemongrass Tea (Newport Flower Show)

Posted in: Drinks, 4th of July, Labor Day, Memorial Day, Summer,


The Newport Flower Show in Newport, Rhode Island is an annual celebration of horticultural achievement as well as the beauty of the Newport Mansions. On June 21 – 23, 2013, the Newport Flower Show celebrated its 18th year with the “Jade: Eastern Obsessions” themed show, taking visitors on an exotic journey to the Far East. Visitors were served ginger and lemongrass infused tea, lobster Rangoon and Asian style chicken wings. The Asian food complemented the classic American tradition of the flower show, hosted at one of the most beautiful and historic venues in the world. The Newport Mansions showcase more than three centuries of American architectural achievement, and the Newport Flower Show, hosted on the historic ground of Rosecliff, honors the legacy of the Mansions in celebration but also in practice - the revenue the Flower Show generates is dedicated to the restoration and preservation of the grounds.

One popular dish served was the lemongrass and ginger infused iced tea. The spice of the ginger paired with the tartness of lime and sweetness of honey made for a refreshing and authentic Asian drink. 


Ginger and Lemongrass Tea (Newport Flower Show)

1 cup Smashed Lemongrass

1 (2 inch) piece fresh ginger,

Unpeeled and smashed

3 tablespoons Thai Basil 

1 tablespoon chopped fresh mint

4 Cups water

4 (2 g) bags green tea

4 lemon slices (optional)

1 tablespoon lemon juice, or to

taste (optional)

Edible Orchids for garnish


1. Combine Lemongrass, mint, Thai Basil and ginger slices in a glass bowl. 

2. Bring 4 cups filtered water nearly to a boil; pour over tea bags in a pitcher. Steep tea for 90 seconds. Squeeze tea bags into pitcher and discard bags. Take ½ of this liquid after it has cooled slightly for about 10 minutes and pour over the aromatics. Put this cover bowl in the refrigerator. Put the other half of the tea in a glass pitcher in the refrigerator as well and best if these go overnight.

3. Strain lemongrass-ginger water into pitcher with green tea, squeezing out excess liquid. Serve with lemon slices and lemon juice. Garnish with a sprig of mint, couple of basil leaves and a fresh orchid. Should not need any sugar for the ginger and lemongrass will add a “sweet” quality.

Also best with lots of ice!  Enjoy!


Recipe courtesy of Chef James F Connolly CEC,CCA,ACE,AAC, 2013.