Thai Agua Fresca: Coconut-Lychee-Lemongrass Cooler

Total Time:
25 min
Prep:
10 min
Inactive:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 stalk lemongrass, brown outer leaves, green tops and root tip removed*
  • 32 ounces coconut water (I recommend Zico!)
  • 1 (8-ounce) can lychees, drained and lightly rinsed**
  • Pinch kosher or sea salt
Directions

Pound the lemongrass stalk with the back of a knife to break the cell walls. Cut the stalk in half or thirds lengthwise to fit comfortably in a small saucepan.

Bring a small saucepan with a little over 2 cups water to a simmer, and add the lemongrass. Remove it from the heat and allow it to steep, 10 to 15 minutes. Strain and chill the lemongrass water completely. Discard the lemongrass solids.

In a blender, combine the coconut water, lychees, lemongrass water and salt and let it go until the concoction is smooth; depending on how large your blender is, you might have to do this in batches. Taste for seasoning, chill and serve; you can strain it if you don't like pulp.

*Cook's Notes: Lemongrass is available at Asian markets and specialty produce stores.

**Lychee is available in the international aisle of some supermarkets, and at Asian markets.


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