Strawberry & Lemongrass Cooler Recipe – Easy Summer Drink

Last Updated on 4 months by Neha Deshmukh

Strawberry & Lemongrass Cooler Recipe – Easy Summer Drink

Hey everyone! If you’re anything like me, you’re already dreaming of ways to beat the Indian summer heat. I stumbled upon this Strawberry & Lemongrass Cooler a few years ago, and it’s become my go-to for instant refreshment. It’s so easy to make, bursting with flavour, and honestly, just feels like sunshine in a glass. Let me share it with you!

Why You’ll Love This Recipe

This isn’t your average sugary summer drink. The lemongrass adds such a unique, aromatic twist to the sweet strawberries, creating a beautifully balanced flavour. It’s light, hydrating, and perfect for those scorching days when you need something to cool you down from the inside out. Plus, it’s a real crowd-pleaser – I’ve made this for friends and family, and it always disappears quickly!

Ingredients

Here’s what you’ll need to whip up this delightful cooler:

• 250 grams strawberries
• 2 tablespoons sugar
• 2 cups water
• 1 teaspoon pectin powder
• 0.5 cup sugar
• 1 lemon zest
• 1 stalk lemongrass

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• Lemongrass: This is the star! Look for stalks that are firm and fragrant. Bruising the lemongrass stalk slightly before adding it to the stock really helps release its flavour. You can find it in most Indian grocery stores, or even some well-stocked supermarkets.
• Pectin – its use in Indian cooling drinks: Pectin might seem a little unusual, but it’s actually a traditional ingredient in many Indian summer coolers like sharbat. It gives the drink a lovely, slightly thickened texture – not quite a juice, not quite a syrup. It helps the strawberry flavour cling to your tongue!
• Strawberry seasonality in India: Strawberries are typically in season in India from November to March. But thankfully, you can find good quality strawberries year-round now. If you can get your hands on locally grown strawberries, even better – they’ll have the most flavour!

Step-By-Step Instructions

Alright, let’s get making! It’s simpler than you think.

1. First, dice your strawberries into small chunks and mix them with 2 tablespoons of sugar. This is called macerating, and it helps draw out the strawberry juices. Let this sit while you prepare the stock.
2. In a saucepan, combine the water, pectin powder (if using), 0.5 cup sugar, lemon zest, and the lemongrass stalk. Bring it to a boil over medium heat, stirring until all the sugar is dissolved.
3. Now, carefully strain the hot stock through a sieve over the macerated strawberries. This gets rid of any bits of lemongrass or pectin, leaving you with a smooth, flavourful liquid.
4. Cover the bowl with plastic wrap and refrigerate for 6-8 hours, or even better, overnight. This allows the flavours to really meld together.

Expert Tips

A few little things I’ve learned along the way:

• Don’t skip the chilling time! It’s crucial for developing the best flavour.
• If you don’t have a sieve, a fine-mesh strainer will work just fine.
• Taste the stock before adding it to the strawberries and adjust the sugar if needed. Everyone has different preferences!

Variations

Want to make it your own? Here are a few ideas:

• Spice Level: Adjust lemongrass for intensity: If you really love that lemongrass flavour, use two stalks! Or, bruise the stalk more vigorously to release even more aroma.
• Festival Adaptations: Summer Solstice/Heatwave Refreshment: This is perfect for celebrating the longest day of the year, or just surviving a particularly brutal heatwave!
• Sugar-Free Option: Swap the sugar for a natural sweetener like stevia or monk fruit. You might need to adjust the amount to taste.

Serving Suggestions

Serve chilled, garnished with sliced strawberries and a sprig of fresh mint. It’s beautiful and adds a lovely fresh aroma. This cooler is fantastic on its own, or as a refreshing accompaniment to a spicy Indian meal.

Storage Instructions

Leftover cooler can be stored in an airtight container in the refrigerator for up to 2 days. The flavour might mellow slightly over time, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Is this drink best served immediately, or does the flavor improve with time? Definitely with time! The longer it chills, the better the flavours develop.
• Can I use strawberry puree instead of diced strawberries? You can, but I prefer the texture of diced strawberries. Puree will give you a smoother drink.
• What is the purpose of pectin in this recipe, and can I omit it? Pectin adds a slight thickness and helps the strawberry flavour linger. You can omit it if you prefer a thinner drink, but the texture will be different.
• Can I make a larger batch of the stock ahead of time? Absolutely! The stock can be made up to 3 days in advance and stored in the refrigerator.
• What other herbs complement the strawberry and lemongrass flavors? Basil and rosemary are both lovely additions. Try muddling a few leaves with the strawberries before macerating.

Enjoy! I hope this Strawberry & Lemongrass Cooler becomes a summer staple in your home, just like it has in mine. Let me know what you think in the comments below!