Step 1

Place the lemon grass in a mortar and pound with a pestle until lightly bruised.

Step 2

Place the sugar and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Add the lemon grass. Increase heat to high and bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until the syrup thickens slightly. Set aside for 30 minutes to cool. Strain the syrup through a fine sieve into a jug. Discard lemon grass. Pour the syrup into an airtight bottle or container and seal. Store in the fridge for up to 2 weeks.