Lychees & melon with lemon grass syrup
Preparation Time
15 minutes
Cooking Time
10 minutes
Ingredients (serves 6)
* 250ml (1 cup) water
* 110g (1/2 cup) white sugar
* 2 lemon grass stems, pale section only, halved lengthways, bruised
* 18 lychees, peeled
* 1/4 ripe rockmelon, deseeded, peeled, coarsely chopped
* 1/4 ripe honeydew melon, deseeded, peeled, coarsely chopped
* Good-quality vanilla ice-cream, to serve
Method
1. Place the water and sugar in a small saucepan over medium heat and cook, stirring, for 3-5 minutes or until sugar dissolves. Add the lemon grass and bring to the boil. Boil for 5 minutes or until syrup thickens slightly. Set aside for 1 hour to cool.
2. Meanwhile, combine the lychees, rockmelon and honeydew melon in a bowl.
3. Remove the lemon grass from the syrup and discard. Divide the lychee mixture among serving bowls. Pour over the syrup. Serve immediately with ice-cream.
Notes & tips
* This recipe requires 1 hour cooling time.
* If fresh lychees are unavailable, use 1 x 565g can lychees in syrup, instead. Drain the lychees, reserving the syrup. Replace the sugar and water in step 1 with the reserved syrup from the can.
* Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the syrup in an airtight container in the fridge. Continue to the end of step 2, 2 hours ahead. Cover the lychee mixture with plastic wrap and store in the fridge. Continue from step 3 just before serving.
