Thai Agua Fresca: Coconut-Lychee-Lemongrass Cooler

• 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

1. Pound the lemongrass stalk with the back of a knife to break the cell walls.
2. Cut the stalk in half or thirds lengthwise to fit comfortably in a small saucepan.
3. Bring a small saucepan with a little over 2 cups water to a simmer, and add the lemongrass.
4. Remove it from the heat and allow it to steep, 10 to 15 minutes.
5. Strain and chill the lemongrass water completely.
6. Discard the lemongrass solids.
7. 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.
8. Taste for seasoning, chill and serve; you can strain it if you don't like pulp.
9. *Cook's Notes: Lemongrass is available at Asian markets and specialty produce stores.
10. **Lychee is available in the international aisle of some supermarkets, and at Asian markets.

stalk lemongrass, coconut water, kosher

Taken from www.foodnetwork.com/recipes/aarti-sequeira/thai-agua-fresca-coconut-lychee-lemongrass-cooler-recipe.html (may not work)