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.