Lemongrass adds an intriguing citrus taste and fragrance to the syrup for this exotic fruit salad
Total time15 mins
Serves 6
425g can lychees in syrup2stems lemongrass, halved and bashed with a rolling pin85g golden caster sugar2 x cans fresh mixed tropical fruit 100g seedless red grape6 macaroons or coconut biscuits, to serve
STEP 1Drain 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 2Strain the syrup over the lychees and tip in the fruits. Chill. Serve with macaroons.
