Banaba-Lemongrass Iced Tea

Instead of the usual hot tea, here's a refreshing version enhanced with lemongrass and calamansi.

January-February 2012 | By Jacqueline Haessig Alleje of Rizal Dairy Farms
Banaba-Lemongrass Iced Tea
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Main Ingredient




Preparation Time


Date Published

January-February 2012

A medicinal standby in Philippine folk medicine, banaba leaves have been traditionally prescribed to diabetics and to relieve stomach ailments, kidney problems, and asthma. Instead of the usual hot tea, here’s a cold, refreshing version enhanced with the lovely flavors of lemongrass and calamansi.

6 to 8 glasses  
Prep Time
10 minutes 
Cooking Time 15 minutes


2 liters water
6 stalks lemongrass, cleaned,
      cut 3 inches from the bulb
4 sachets banaba tea
3/4 to 1 cup coconut sugar
      or muscovado sugar
1/4 cup calamansi juice


1  In a stainless pan, combine water and lemongrass and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.

2  Add banaba tea and stir in sugar; steep tea for about 5 minutes. Remove sachets and let cool to room temperature.

Add calamansi juice and refrigerate. Best served cold.

Tea-mixing tip: Do not mix calamansi juice in hot liquid as heat partially destroys vitamin C. It is advisable to train one's taste buds to appreciate drinks with low sugar content. This can be achieved by gradually decreasing the sugar content in recipes.

Other iced tea recipes:



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