Lime & Lemongrass Water

Why people make this drink

Lemongrass is a staple aromatic grass in Southeast Asian cooking — used in curries, soups, and herbal waters across Thailand, Vietnam, and southern China. Its therapeutic reputation in traditional practice spans pain relief for rheumatism, easing migraines, supporting digestion, and helping relieve muscle tension. A friend introduced Nourilo to the combination of lemongrass with whole lime, which is said in folk tradition to support the body’s clearance of waste through the liver, kidneys, bladder, and pancreas, while also offering antibacterial support and helping guard against kidney stones. Whole lime adds a pleasant tartness and, importantly, a lot of the beneficial compounds are concentrated in its peel — modern research has identified flavonoids such as hesperidin and naringenin in lime skin, which are associated with anti-inflammatory effects, and vitamin P (bioflavonoids) that may help protect blood vessel walls. Do note: using the full lime makes the drink slightly bitter. If you prefer a milder flavour, substituting a yellow lemon for the lime is perfectly fine.

Method

1. Wash the lemongrass and lime well. Slice both into pieces.
2. Combine lemongrass and lime slices in a pot with 1.8 L of water.
3. Bring to a boil and simmer for 20 minutes.
4. Add rock sugar, stir to dissolve, and the drink is ready.
5. Serve warm or at room temperature. The drink will have a pleasant herbal bitterness from the lime peel.

Nourilo’s Tips

The slightly bitter taste mainly comes from the lime peel — this is where many of the beneficial compounds are concentrated, so the peel is worth keeping. If the bitterness is a concern, a regular yellow lemon may produce a gentler flavour. This drink is also associated with quenching thirst, supporting weight management, and helping maintain healthy blood pressure. However, those with digestive conditions should give it a miss.