This zesty syrup makes a great base for poached or fresh fruit
Serves 4-6
Ginger-lemongrass syrup
3/4 cup canned lychee juice or water
1 tsp minced fresh ginger
1 tbsp fresh lime juice
6 stalks lemongrass, cut into 1″ lengths and bruised with a large knife
1/4 cup (tightly packed) grated palm sugar or brown sugar
Fruit salad
1 20 oz (565g) can lychees
1 punnet (12 oz, or 1.5 cups) strawberries, hulled and halved, if large
4 just-ripe kiwifruit, peeled and sliced
Optional- 2 whole mango, cubed
Over medium heat, simmer the ingredients for “Ginger-lemongrass Syrup” in a covered pot for 10 minutes. Allow to come to room temperature and cool. Keep in the fridge.
Prior to serving, cut the fruit and pour the syrup over the fruit. Done!
Recipe Notes
The fruits you choose are up to you but the four in this recipe are my preferred.