Time: 25 min.
Complexity: easily
Servings: 4

Enjoy the tropical flavor of this refreshing mocktail with coconut water, lemongrass tea, and lychee. Strain or enjoy with the pulp—it's delicious either way. Perfect for summer family parties.

Ingredients:

• 1 stalk lemongrass, remove brown outer leaves, green tops and root
• 960 ml coconut water (recommended: Zico!)
• 1 can lychee (220g), drained and rinsed
• A pinch of sea salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

coconut water, lychee

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Preparation:

Step 1
• Pound the lemongrass stalk with the blunt side of a knife to soften it. Cut the stalk in half or into thirds lengthwise to fit comfortably in a small saucepan.
Step 2
• Pour a little over 2 cups of water into a small saucepan, bring to a boil, and add the lemongrass. Remove from heat and let steep for 10-15 minutes. Strain and cool the lemongrass water completely.
Step 3
• In a blender, combine coconut water, lychee, lemongrass water and salt.
Step 4
• Blend until smooth; depending on the size of your blender, you may need to do this in several batches. Season with salt to taste, chill, and serve; if you don't like the pulp, you can strain it.

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