Chilled pineapple and persage soup

Step 1/8

• 1 limes

• zester
• citrus juicer (optional)
• cutting board
• knife

Zest all limes and squeeze the juice from half of the limes.

Step 2/8

• 25 g sugar

• cooking spoon
• small sauce pan

Caramelize sugar and deglaze with lime juice.

Step 3/8

• ½ l pineapple juice

Add pineapple juice.

Step 4/8

Add lime zest and bring to a gentle boil.

Step 5/8

• 50 g pearl sago

Add pearl sago and simmer on low heat for approx. 15 - 20 min., according to package instructions, stirring occasionally.

Step 6/8

• ¼ pineapple

• cutting board
• knife

In the meantime, peel and core pineapple. Cut the flesh into small cubes.

Step 7/8

• large bowl

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.

Step 8/8

• 5 mint leaves
• ¼ tsp cayenne pepper

• cutting board
• knife

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.

Enjoy your meal!