Lemon grass lychees in coconut syrup
By: Tonia Buxton From: Beauty And Feast
Printer friendly version
-
Lemon grass lychees in coconut syrup
- Prep time:
- 25 mins
- Cook time:
- Serves:
- 3
A refreshing tropical fruit salad from Tonia Buxton: lychees, physalis and kiwi fruits in a ginger coconut syrup
Similar recipes
Tips and suggestions
- Cooks Tips...
If you have time, leave the lemon grass to infuse overnight in the juices and coconut milk.
Ingredients
- 400g lychees
- 150g physalis
- 115g Preserved stem ginger, sliced
- 2 kiwi fruit, peeled and sliced
For the syrup:
- juice of 1 limes
- 2 tbsp of stem ginger syrup
- ½ tsp ground Cinnamon
- 3 tbsp lychee juice
- 5 tbsp tinned coconut milk
- 2 stalks Lemon grass, first two layers discarded and cut into quarters
Method
1. Working over a bowl to catch the juice, peel the lychees and remove the stones neatly. Put the fruit in a serving bowl. Reserve the juice for the syrup.2. Remove the papery husks from the physalis. Slice the fruits in half and add to the lychees along with the stem ginger and kiwi fruits.
3. Whisk all the syrup ingredients together and pour over the fruit using the lemon grass to decorate the dish.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register