Coconut Lemongrass Mojito

Allergens

N/A (gluten-free, dairy-free)

Ingredients

• 1 cup unsweetened coconut milk
• 3 stalks fresh lemongrass, trimmed and finely chopped
• 1/2 cup granulated sugar
• 1/2 cup fresh mint leaves
• Ice cubes
• 4 cups sparkling water
• Fresh fruit slices for garnish (optional)

Instructions

1. In a small saucepan, combine the coconut milk and finely chopped lemongrass. Bring to a gentle simmer over medium heat, then reduce the heat to low and let it infuse for 20 minutes.
2. Strain the coconut milk through a fine mesh sieve into a clean bowl, discarding the solids. Allow it to cool to room temperature.
3. In another saucepan, combine the granulated sugar with 1/2 cup of water and bring to a boil over medium heat. Stir until the sugar dissolves completely. Remove from heat and let it cool.
4. Once both the infused coconut milk and syrup have cooled, combine them in a large pitcher. Add the fresh mint leaves and gently stir to incorporate.
5. To serve, fill each glass with ice cubes, pour the coconut lemongrass mixture over the ice, and top with sparkling water. Stir gently and garnish with fruit slices if desired.

Chef’s Insight

Be sure to use unsweetened coconut milk for an authentic Thai flavor.

Notes

This dessert drink is a refreshing and tropical treat, perfect for warm weather or to transport you to a sunny destination.