Healthy, and delicious. Combine the super charged nutrients of chaga iced tea with the citrus taste of lemongrass for a refreshing sparkling beverage.
For centuries, chaga has been used as a traditional medicine in Russia and other Northern European countries, mainly to boost immunity and overall health.
It has also been used to treat diabetes, certain cancers and heart disease.
Traditionally, chaga was grated into a fine powder and brewed as an herbal tea.
- 4 C (1 L) water
- 4 tbsp (60 ml) chaga, crumbled
- 2 stalks lemongrass, cut into 3” long pieces 1/2 C (125 ml)
- fresh lemon verbena, washed and gently squeezed
- sparkling water
- chilled fresh lemon verbena for garnish
- Bring water and lemongrass to a gentle boil and simmer for 10min.
- Pour the hot water and lemongrass over the chaga and lemon verbena; let steep for 2 hours.
- Strain the chaga, and chill for 3-4 hours or overnight.
- Strain the lemongrass and the lemon verbena and fill glasses half full.
- Keep the drink concentrate in the fridge for 4-5 days.
- Top up the glasses with the sparkling water, and garnish with sprigs of lemon verbena.
Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.