Shanghai Lily

1. 1

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

2. 2

   Cover and simmer over low heat for 5 minutes.

3. 3

   Let cool slightly, then puree in a blender.

4. 4

   Pass the puree through a fine strainer.

5. 5

   Rinse out the blender.

6. 6

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

7. 7

   Pass through a coarse strainer.

8. 8

   Fill a highball glass with ice.

9. 9

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

10. 10

    Garnish with a lychee and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.