Tropical fruits in lemongrass syrup

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

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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 fruit
  •   100g seedless red grape
  •   6 macaroon or coconut biscuits, to serve

Instructions

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