Lychees and Melon with Lemongrass Syrup

[Guest guest]

Lychees and Melon with Lemongrass Syrup

 

 

1 cup water

1/2 cup white sugar

2 lemon grass stems, pale section only, halved lengthways, bruised

18 lychees, peeled

1/4 ripe rockmelon (canteloupe), deseeded, peeled, coarsely chopped

1/4 ripe honeydew melon, deseeded, peeled, coarsely chopped

vegan vanilla ice-cream, to serve

 

 

1. Place the water and sugar in a small saucepan over medium heat and

cook, stirring, for 3 to 5 minutes or until sugar dissolves.

 

2. Add the lemongrass and bring to the boil. Boil for 5 minutes or

until syrup thickens slightly. Set aside for 1 hour to cool.

 

3. Meanwhile, combine the lychees, rockmelon (canteloupe) and honeydew

melon in a bowl.

 

4. Remove the lemongrass from the syrup and discard.

 

5. Divide the fruit among serving bowls. Pour over the syrup. Serve

immediately with icecream.

 

 

Serves 6.