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Tropical fruits in lemongrass syrup
Serves 6
Easy
Total time:
Ready in 10-15 minutes
Lemongrass adds an intriguing citrus taste and fragrance to the syrup for this exotic fruit salad
Skip to ingredients
- 425g can lycheesin syrup
- 2stems lemongrasshalved and bashed with a rolling pin
- 85g golden caster sugar
- 2 x cans fresh mixed tropical fruit
- 100g seedless red grape
- 6 macaroonsor coconut biscuits, to serve
Nutrition: per serving
- kcal172
- fat0g
- saturates0g
- carbs44g
- sugars18g
- fibre3g
- protein1g
- salt0.02glow
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.
