2 cups water
2 cups sugar
6 stalks lemongrass, white part chopped
1 slice fresh ginger, peeled
1 large pineapple, peeled and cored (2/3 roughly chopped, *1/3 cut into ¼ inch
dice and reserved for salsa)
Juice of 2 lemons
To make the syrup, combine the water, sugar, lemongrass and ginger in a medium
saucepan and bring to a boil over high heat.
Reduce heat and simmer until syrupy or reduced by half, 40-45 minutes.
The syrup will thicken as it cools, so don’t over-reduce it.
Strain the syrup.
Place the chopped pineapple and lemon juice in a food processor and puree until
very smooth. Add ½ cup (or more if
you prefer it sweeter) of the lemongrass syrup and pulse twice to incorporate.
Transfer mixture to a 10 x 10-inch pan.
1/3 of the pineapple from above
Juice of one orange
½ teaspoon freshly ground white pepper
Fresh raspberries for garnish
medium nonstick saucepan over high heat. Add
the pineapple and sear, stirring, about 1 minute. Reduce the heat to medium, add the orange juice and white
pepper and cook until the pineapple is tender firm, 3-5 minutes.
Using the side of a fork, scrape the granite into martini glasses, top with a
spoonful of the pineapple salsa and garnish with a few raspberries.