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


  • STEP 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.

  • STEP 2

    Strain the syrup over the lychees and tip in the fruits. Chill. Serve with macaroons.


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