[1]There’s more to the carambola, that lovely star-shaped fruit that is available in summer, than its garnish value. It’s tangy flavour lends it a unique edge in cocktail making.
While picking a good carambola, consider choosing a big one for the pulp and the smaller ones for garnish. Ripeness is also paramount. This means bright yellow with little or no green colouration remaining. The texture should be slightly softened, with some brown along the ridges, to be peeled off with a sharp knife.
Puree the carambola and add it to a liqueur like Triple Sec or Cointreau. Press this mix through a sieve, add sugar and lime juice and shake. Add sugar, some white rum and shake again. Refrigerate and then serve.
Links:
[1] http://archive.asianage.com/daiqui1jpg-349