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Tropical fruits in lemongrass syrup

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

  • Ready in 10-15 minutes
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 172
  • Carbohydrates 44
  • Saturated Fat 0
  • Sugar 18
  • Protein 1
  • Fat 0
  • Fibre 3
  • Salt 0.02

Nutrition per serving

  • Calories 172
  • Carbohydrates 44
  • Saturated Fat 0
  • Sugar 18
  • Protein 1
  • Fat 0
  • Fibre 3
  • Salt 0.02

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

Method

  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.

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

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