Recipe courtesy of Food Network Kitchen
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Ginger Lemongrass Pina Colada
Total:
30 min
Prep:
5 min
Inactive:
20 min
Cook:
5 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
5 min
Inactive:
20 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

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.

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