Thai Agua Fresca: Coconut-Lychee-Lemongrass Cooler

1. 1

   Pound the lemongrass stalk with the back of a knife to break the cell walls.

2. 2

   Cut the stalk in half or thirds lengthwise to fit comfortably in a small saucepan.

3. 3

   Bring a small saucepan with a little over 2 cups water to a simmer, and add the lemongrass.

4. 4

   Remove it from the heat and allow it to steep, 10 to 15 minutes.

5. 5

   Strain and chill the lemongrass water completely.

6. 6

   Discard the lemongrass solids.

7. 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. 8

   Taste for seasoning, chill and serve; you can strain it if you don't like pulp.

9. 9

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

10. 10

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

* Per serving · 4 servings · Values may vary.

No additional tips available.