Fresh Lemongrass Cooler Recipes
THAI AGUA FRESCA: COCONUT-LYCHEE-LEMONGRASS COOLER
Steps:
- 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.
FRESH LEMONGRASS COOLER
An unusual, refreshing drink from Nancie McDermott. NOTE: If you have an abundance of lemongrass leaves, cut up any extra ones, as directed, into 2-inch lengths, place in a self-sealing plastic bag, press out as much air as possible and seal. Freeze for up to 6 weeks. To use in this recipe, add to the blender without defrosting and use an extra cup of frozen leaves to boost the flavor after freezing.
Provided by Sandi From CA
Categories Beverages
Time 10m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan over high heat, combine the ¼ cup water and sugar. Stir frequently, heating just until the sugar is dissolved and the water is clear, about 2 minutes. Transfer to a blender.
- Using kitchen scissors, hold a few lemongrass leaves at a time over a large bowl and cut them crosswise into 2-inch lengths. Or use a sharp knife, placing a few leaves at a time on your cutting board and cutting them crosswise into 2-inch strips.
- Measure out about 2 cups of the leaves, loosely packed. Add the leaves to the blender, along with the 3 cups cold water.
- Blend at high speed for 1 to 2 minutes, stopping occasionally to stir up the leaves from around the blade. When the water is bright green and foamy and the leaves are shredded into fine, sharp pieces, strain the liquid through a fine sieve into a large bowl or pitcher. Scoop off the foam with a spoon and discard it.
- Serve in a tall glass over ice. Chilled, the cooler will keep for 1 to 2 days, but it tastes best freshly made.
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