Thai Agua Fresca: Coconut-Lychee-Lemongrass Cooler
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 205
- Total Fat
- 1
- Saturated Fat
- 1
- Carbohydrates
- 50
- Dietary Fiber
- 5
- Sugar
- 43
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 270
- Total: 25 min
- Prep: 10 min
- Inactive: 15 min
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 Note
*Lemongrass is available at Asian markets and specialty produce stores. **Lychee is available in the international aisle of some supermarkets, and at Asian markets.