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Shanghai Lily

1 stalk of fresh lemongrass, tender inner bulb only, thinly sliced
1/2-inch piece of fresh ginger, peeled and thinly sliced
1/2 cup water
5 canned lychees in syrup, drained, plus 1/4 cup lychee syrup from the can
1/4 teaspoon finely grated lime zest
Ice cubes
1/4 cup pineapple juice


In small saucepan, combine the lemongrass with the ginger and water and bring to a boil. Cover and simmer over low heat for 5 minutes. Let cool slightly, then puree in a blender. Pass the puree through a fine strainer. Rinse out the blender. Add 4 of the lychees, the lychee syrup and the lime zest and puree. Pass through a coarse strainer. Fill a highball glass with ice. Add the lemongrass-ginger puree, the lychee puree and the pineapple juice and mix. Garnish with a lychee and serve.

Source: www.foodandwine.com