Begin by washing 5 large stalks of lemongrass under cool water to remove any dirt. Trim off the tough ends and cut the stalks into thin slices, roughly 1-2 inches long.

In a medium saucepan, combine the sliced lemongrass with 2 ½ cups of water. Place the saucepan over medium heat and bring the mixture to a gentle simmer.

Once the lemongrass has simmered for about 7-8 minutes, stir in between ¼ to ½ cup of sugar, depending on your sweetness preference. Add a large pinch of salt.

Remove the saucepan from the heat and let the lemongrass infusion cool to room temperature for about 10-15 minutes. Strain the liquid through a fine mesh sieve into a pitcher.

Place the strained mixture in the refrigerator to chill for at least 30 minutes. Serve over ice and add a slice of fresh lime for garnish.