Shanghai Lily

The Good News This cold, fragrant infusion gets most of its flavor from vitamin-C packed lychees.


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  • Total Time:
  • Servings: makes 1 drink


  • 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

How to make this recipe

  1. In small saucepan, combine the lemongrass with the ginger and water and bring to a boil. Cover and simmer over low heat for 5 minutes. Let cool slightly, then puree in a blender. Pass the puree through a fine strainer.

  2. Rinse out the blender. Add 4 of the lychees, the lychee syrup and the lime zest and puree. Pass through a coarse strainer.

  3. Fill a highball glass with ice. Add the lemongrass-ginger puree, the lychee puree and the pineapple juice and mix. Garnish with a lychee and serve.


One serving 154 cal, 0 gm total fat, 0 gm saturated fat, 26 gm carb, 0 gm fiber.

Contributed By Published September 2005

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