Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Ogi water
- Ripe pineapple , sliced
- Fresh or dried lemongrass leaves, rinsed
- Lemons or oranges
- White sugar
Directions
Combine ogi water, pineapple, and lemongrass leaves in a pot. Simmer for at least 45 minutes.
Remove from the heat, and cool completely. Once cool, strain out the solids.
Place the sugar in a pot. Slowly melt it over medium heat, stirring, and cook until it reaches a light brown caramel.
Stir some hot water into the caramel to make a sauce—if you use cold water, it will crystallize. Set aside.
Sweeten the strained liquid with the caramel sauce, and serve.