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Tropical fruits in lemongrass syrup

Tropical fruits in lemongrass syrup

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  • Preparation and cooking time
    • Total time
    • Ready in 10-15 minutes
  • Easy
  • Serves 6

Lemongrass adds an intriguing citrus taste and fragrance to the syrup for this exotic fruit salad

Nutrition:
HighlightNutrientUnit
kcal172
fat0g
saturates0g
carbs44g
sugars18g
fibre3g
protein1g
low insalt0.02g
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Ingredients

  • 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

Method

  • 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.

Recipe from Good Food magazine, January 2004

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A star rating of 5 out of 5.1 rating
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