Tropical fruits in lemongrass syrup

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Sara Buenfeld

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Recipe by Sara Buenfeld

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1. Drain the lychees juice into a pan and put the lychees in a large serving bowl. Add the lemongrass and sugar to the pan, heat gently until the sugar dissolves, then boil for 1 minute. Turn off the heat and set aside - the lemongrass will add flavour as it cools.
2. Strain the syrup over the lychees and tip in the fruits. Chill. Serve with macaroons.

172 kcalories, protein 1g, carbohydrate 44g, fat 0 g, saturated fat 0g, fibre 3g, salt 0.02 g

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• Joanne

  25 July 2008

  Joanne rated and commented on this recipe

  

  This was absolutely delicious. Very simple to make. Don't worry that the sauce will be too sweet once on the fruit it is just right. I made if for my in laws and they were very impressed.

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• recipes

  18 October 2008

  recipes commented on this recipe

  delicious and very very easy. As I had to transport this I made the syrup in advance and added the lychees, keeping them in a plastic container. The lychees tasted lovely as they took on the flavour of the syrup.

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Ingredients

• 425g can lychees in syrup
• 2 stems lemon grass , halved and bashed with a rolling pin
• 85g golden caster sugar
• 2 x 425g tubs fresh mixed tropical fruit
• 100g seedless red grapes
• 6 macaroons or coconut biscuits, to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Low-fat

Ingredients

• 425g can lychees in syrup
• 2 stems lemon grass , halved and bashed with a rolling pin
• 85g golden caster sugar
• 2 x 425g tubs fresh mixed tropical fruit
• 100g seedless red grapes
• 6 macaroons or coconut biscuits, to serve

172 kcalories, protein 1g, carbohydrate 44g, fat 0 g, saturated fat 0g, fibre 3g, salt 0.02 g

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