Shanghai Lily

Name: Shanghai Lily
Ingredients: 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

7 ingredients

10 steps

Ingredients

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

Directions

1

In small saucepan, combine the lemongrass with the ginger and water and bring to a boil.
2

Cover and simmer over low heat for 5 minutes.
3

Let cool slightly, then puree in a blender.
4

Pass the puree through a fine strainer.
5

Rinse out the blender.
6

Add 4 of the lychees, the lychee syrup and the lime zest and puree.
7

Pass through a coarse strainer.
8

Fill a highball glass with ice.
9

Add the lemongrass-ginger puree, the lychee puree and the pineapple juice and mix.
10

Garnish with a lychee and serve.