Ingredients
For about fifteen mini-shots
- 40 g fresh ginger
- 1 stalk of fresh lemongrass
- 1/2 bunch of mint
- 2 yellow lemons
- 1 lime
- 400 g fresh or frozen pineapple
- 50 g lavender or rosemary honey
- 1 sprig of thyme
- 1 pinch of star anise
- 5 pink peppercorns
Preparation
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Scrape the ginger root with a spoon to remove the skin, cut it into pieces and put them in a blender. Add the lemongrass and mint (leaves and stems) previously roughly chopped. Squeeze the yellow and green lemons, and add the juice to the blender. Blend well and set aside.
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Peel and blend the pineapple with 1 glass of water to obtain a puree. Add this preparation to the ginger-lemongrass-mint-lemon mixture in a saucepan. Add the honey, thyme, star anise and pink pepper. Heat over low heat for a few minutes to let it infuse and melt the honey without cooking.
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Pour the mixture into a strainer, pressing well to extract the juice, then leave to cool. Store the juice in small glass tubes in the refrigerator. They will keep for about ten days.
