Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Ginger Lemongrass Pina Colada
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 5 min
- Inactive: 20 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 443
- Total Fat
- 12 g
- Saturated Fat
- 11 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 1 g
- Sugar
- 38 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 44 mg
- Level: Easy
- Total: 30 min
- Prep: 5 min
- Inactive: 20 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 443
- Total Fat
- 12 g
- Saturated Fat
- 11 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 1 g
- Sugar
- 38 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 44 mg
Ingredients
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.
