Tropical fruits in lemongrass syrup
- Sara Buenfeld
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Serves 6
Easy
Total time: 15 mins
Ready in 10-15 minutes
A star rating of 5 out of 5.1 ratingRate
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Lemongrass adds an intriguing citrus taste and fragrance to the syrup for this exotic fruit salad
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Ingredients
Nutrition
Units:
MetricUS
-
425g can lychees
in syrup
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2stems lemongrass
halved and bashed with a rolling pin
-
85g golden caster sugar
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2 x cans fresh mixed tropical fruit
-
100g seedless red grape
-
6 macaroons
or coconut biscuits, to serve
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Nutrition: per serving
-
kcal172
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fat0g
-
saturates0g
-
carbs44g
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sugars18g
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fibre3g
-
protein1g
-
salt0.02g
low
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Method
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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.
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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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