Tropical Fruits In Lemongrass Syrup

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

• Cooking Time Ready in 10-15 minutes
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  172

• Protein

  1g

• Carbs

  44g

• Fat

  0g

• Saturates

  0g

• Fibre

  3g

• Sugar

  18g

• 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

Directions

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.

Categories: Courses, Events, Special Diets