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Home| Lemongrass Granite with Pineapple Salsa
Lemongrass Granite with Pineapple Salsa
Lemongrass Granite with Pineapple Salsa


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.  Freeze overnight. 


*Reserved 1/3 of the pineapple from above
Juice of one orange
½ teaspoon freshly ground white pepper
Fresh raspberries for garnish

Heat a 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.  Keep warm.

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.

Copyright 2013 Ming Tsai