Tropical fruits in lemongrass syrup
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Tropical fruits in lemongrass syrup

By Sara Buenfeld

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

  • Ready in 10-15 minutes
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 172
  • fat 0g
  • saturates 0g
  • carbs 44g
  • sugars 18g
  • fibre 3g
  • protein 1g
  • salt 0.02g

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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