Tropical fruits in lemongrass syrup

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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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• Shona

  09 April 2010

  Shona commented on this recipe

  I sometimes use a piece of peeled ginger root in a fruit salad. Just add in place of the lemongrass, and leave in the syrup when cooling to make it extra gingery. It will take longer to chop up your own fruit, but it is much cheaper and fresher than buying it ready-packaged.

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Ingredients

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

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 10-15 minutes

Low-fat

Ingredients

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

172 kcalories, protein 1.0g, carbohydrate 44.0g, fat 0.0 g, saturated fat 0.0g, fibre 3.0g, sugar 18.0g, salt 0.02 g

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