Recipes Shanghai Lily Be the first to rate & review! The Good News This cold, fragrant infusion gets most of its flavor from vitamin-C packed lychees. More Nonalcoholic Drinks By Shaun Danyel Hergatt Updated on December 11, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Yield: 1 drink Ingredients 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 Directions 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. Rinse out the blender. Add 4 of the lychees, the lychee syrup and the lime zest and puree. Pass through a coarse strainer. 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. Notes One serving 154 cal, 0 gm total fat, 0 gm saturated fat, 26 gm carb, 0 gm fiber. Rate it Print