Ogi Water with Pineapple Citrus and Lemongrass

Introduction

You simmer ogi water with sliced ripe pineapple and lemongrass for at least 45 minutes, then sweeten it with a light brown caramel instead of plain sugar. The result is a strained drink with more depth than a standard fruit infusion, and it works well made ahead and served cold or lightly warmed.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4

Ingredients

• Ogi water
• Ripe pineapple, sliced
• Fresh or dried lemongrass leaves, rinsed
• Lemons or oranges
• White sugar

Instructions

1. Combine ogi water, pineapple, and lemongrass leaves in a pot. Simmer for at least 45 minutes.
2. Remove from the heat, and cool completely. Once cool, strain out the solids.
3. Place the sugar in a pot. Slowly melt it over medium heat, stirring, and cook until it reaches a light brown caramel.
4. Stir some hot water into the caramel to make a sauce-if you use cold water, it will crystallize. Set aside.
5. Sweeten the strained liquid with the caramel sauce, and serve.

Variations

• Use oranges instead of lemons if you want a softer, sweeter citrus note with less bite.
• Use dried lemongrass leaves instead of fresh for a milder, more tea-like flavor; the drink will taste less sharp and herbal.
• Add lemon or orange slices during the simmering step if you want the citrus to come through more clearly in the finished drink.
• Use less white sugar in the caramel sauce for a lighter drink that leans more on the pineapple and ogi water than the sweetness.

Tips for Success

• Slice the ripe pineapple into small pieces so it gives up flavor faster during the 45-minute simmer.
• Let the liquid cool completely before straining or you will lose more liquid to steam and the drink may stay cloudy.
• Stop the sugar when it reaches light brown caramel; any darker and the drink can pick up bitterness.
• Add the hot water to the caramel slowly, since it will bubble hard at first before smoothing into a sauce.

Storage and Reheating

Store the strained drink in a sealed glass jar or pitcher in the refrigerator for up to 4 days. Stir before serving, since the caramel can settle slightly over time.

For longer storage, freeze it in a freezer-safe container or ice cube trays for up to 1 month, leaving a little space for expansion. Thaw in the fridge overnight.

Serve it cold straight from the fridge, or warm it gently on the stovetop over low heat until just heated through. If you use the microwave, heat single servings in short bursts and stir between them.

FAQ

Where do the lemons or oranges go?

You can slice them and add them during the simmering step with the pineapple and lemongrass, then strain them out. Use lemons for a sharper edge and oranges for a sweeter finish.

Can you make this ahead?

Yes. It actually works well as a make-ahead drink because the flavors settle and blend after a few hours in the fridge.

Yes. Bruise the stalks, cut them into large pieces, and simmer them the same way so they can be strained out easily.

Why did the caramel turn grainy?

That usually happens if the water added to the caramel was too cool or went in too fast. Put it back over low heat and stir until the crystals dissolve.