Ingredients

• 4 - 6 Servings
• 4 lemongrass stalks, tough outer layers removed, bottom 4" thinly sliced, tops reserved
• ½–¾ cup honey
• 1½ cups fresh lime juice (about 12 limes)
• ¼ tsp. kosher salt
• Lime wheels (for serving)

Preparation

• Step 1
  Bring sliced lemongrass and 1½ cups water to a boil in a small saucepan. Reduce heat to medium; simmer 1 minute. Remove from heat and whisk in ½ cup honey for a tart-sweet slushy and up to ¼ cup more for a sweeter slushy. Let cool.
  Step 2
  Strain syrup through a fine-mesh sieve into a blender; discard lemongrass. Add lime juice, salt, and 4 cups crushed ice and blend on high just until slushy. (Be careful not to blend too long or mixture will turn watery.)
  Step 3
  Divide among tall glasses. Garnish with lime wheels and reserved lemongrass tops.