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

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.

fresh lemongrass, ginger, water, syrup, lime zest, cubes, pineapple juice

Taken from www.foodandwine.com/recipes/shanghai-lily (may not work)