This recipe is an improvement of my first recipe for lemongrass iced tea.
1 cup chopped lemongrass, cleaned, discarding tough outer leaves; use white and light green parts only (discard tough green part or you may use it to stuff a roast chicken)
1/2 cup muscovado sugar
8 cups water
Place all ingredients in a pot and bring to a boil. Simmer for 5 minutes. Remove from heat and let it cool. Strain into a pitcher and discard solids. Cover pitcher and refrigerate. Serve with or without ice.