|100 g||pearl sago|
|1 l||pineapple juice|
|½ tsp||cayenne pepper|
Zest all limes and squeeze the juice from half of the limes.
Caramelize sugar and deglaze with lime juice.
Add pineapple juice.
Add lime zest and bring to a gentle boil.
Add pearl sago and simmer on low heat for approx. 15 - 20 min., according to package instructions, stirring occasionally.
In the meantime, peel and core pineapple. Cut the flesh into small cubes.
Add the pineapple cubes to the pearl sago and gently simmer on low heat for approx. 5 min. Transfer everything into a large bowl and allow to cool for 10 min. Then chill for at least 1 hour.
Slice the mint into fine strips and add to the chilled fruit soup, along with the cayenne pepper to taste. Pour into serving glasses and garnish with fresh mint leaves.