Sparkling Chaga And Lemongrass, And Lemon Verbena Ice Tea

By Carol Dudar, Recipes & Food Styling

Photos By Above the Salt

glass with garnish sprigs of lemon verbena

Healthy, and delicious. Combine the super charged nutrients of chaga with the citrus taste of lemongrass for a refreshing sparkling beverage. (serves 8-10)


  • 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.