Ginger Lemongrass Pina Colada
Make a ginger and lemongrass syrup to sweeten this twist on the classic pina colada.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 stalk | lemongrass |
| 3/4 cup | peeled and sliced fresh ginger |
| 1/2 cup | sugar |
| ice | |
| 2 cups | pineapple juice, chilled |
| 1 cup | coconut milk |
| 1 cup | white rum, chilled |
| pinch kosher salt | |
| 4 | fresh mint sprigs or 4-inch pieces lemongrass, for garnish |
Directions:
With the back of a heavy chef's knife, bruise the lemongrass stalk to expose the inside fibers and cut it into 1-inch lengths. Combine the lemongrass pieces, ginger, sugar and 1/2 cup water in a small saucepan. Bring to a simmer and cook a few minutes until the sugar dissolves. Remove from the heat and steep for 20 minutes.
Strain the syrup into a bowl, discarding the solids. Place the bowl over a larger bowl filled with ice and whisk the syrup until it cools. Combine the pineapple juice, coconut milk, rum and all of the cooled syrup in a blender and blend; it will make a nice frothy layer on top. Pour into 4 tumblers with or without ice and garnish with the mint or lemongrass.
Source: foodnetwork.com
