Pineapple “Carpaccio” with Mint Tea Syrup

Pineapple “Carpaccio” with Mint Tea Syrup
Photo by Amy Albert


  • 2 thin slices fresh ginger, peeled
  • 1 cup water
  • ½ cup granulated sugar
  • 1 tsp. honey
  • Fresh mint sprigs for garnish
  • 1 ripe pineapple
  • Grated zest of 1 lime
  • + 2 more ingredients
    • 1 Tbs. plus 1 tsp. (or 4 tea bags) good-quality mint-flavored green tea (I like Republic of Tea)
    • Juice of ½ lime (about 1-½ Tbs.)

In a small saucepan, bring the water to a boil. Put the tea in a Pyrex cup and pour the water over it; set aside to infuse for 15 min. Pour through a strainer, if needed, back into the saucepan, pressing on the solids to extract as much liquid as possible; discard the tea leaves or bags. Add the ...

View full recipe at Fine Cooking


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