Lemongrass is a great way to make any food or beverage POP! Its gentle citrus flavours enhance both savoury and sweet dishes, making it an important ingredient to keep on hand as often as possible.

Spirulina is a green algae that is usually available in powder or tablet form which is high in protein, iron and amino acids. Many vegans and vegetarians add this little green friend to their smoothies and cooking for that extra boost of nutrients which is sometimes harder to find in a plant based diet. The flavour is quite strong and reminiscent of the sea, so you only need a little.

I usually have fresh coconuts on hand as they grow like weeds here, but this recipe can be substituted for shredded, desiccated coconut which is available in most grocery stores.

For 2 servings.

2 stalks of lemongrass, knotted.

1 L water

½ coconut, shredded, or 1 cup desiccated coconut

1 teaspoon spirulina powder

sugar to taste

First you must make an infused water. This is great on its own and can be made with a billion different herbs. (It’s tea!) Knot two lemongrass stems, place in a heatproof jar and cover with boiling water. Let stand until room temperature and then chill.

Add the infused water (without the physical lemongrass) coconut, spirulina and sugar and blend blend blend!

Tip *** If you have problems with the algae taste, add more water and sugar.