The starfruit, or carambola, is the "star" of this beverage and tastes like a blend of apple, pear, and citrus fruits. This is a non-alcoholic drink, but a few shots of rum or tequila would be excellent in it as well!
8 oz fresh ginger root (2 pieces, each about 10 inches long)
2 cups sugar
2 cups water
1/2 cup pineapple juice
4 star fruits, cut into 1/2-inch slices
1 tablespoon fresh lemon juice
2 cups crushed ice
1/2 cup lemon-lime-flavored sparkling water
chilled Carambola slices (optional)
Rum or tequila, (optional)
Peel the ginger root with a vegetable peeler, and cut into thin rounds. Bring the sugar and water to a boil over medium high heat. Add the sliced ginger and bring the mixture back up to a simmer. Remove from heat and allow to steep for at least 30 minutes. Strain syrup through fine mesh. Discard ginger.
Place pineapple juice and star fruit slices in a blender; process until smooth. Pour mixture through a sieve into a pitcher to measure 2 cups. Discard solids. Stir in ginger syrup and lemon juice. Cover and refrigerate 45 minutes or until thoroughly chilled.
Fill glasses with 1 cup crushed ice. Pour star fruit mixture over ice. Add 1/4 cup sparkling water to each glass. Garnish with carambola slices, if desired.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.