Tropical fruits in lemongrass syrup

• can lychees425g g

  in syrup

• lemongrass2stems

  halved and bashed with a rolling pin

• golden caster sugar↗85g g
• cans fresh mixed tropical fruit↗2 x

  2 x

• seedless red grape↗100g g
• macaroons6

  or coconut biscuits, to serve

Step-by-step instructions

1. 1

   Drain the lychees juice into a pan and put the lychees in a large serving bowl. Add the lemongrass and sugar to the pan, heat gently until the sugar dissolves, then boil for 1 minute. Turn off the heat and set aside – the lemongrass will add flavour as it cools.

2. 2

   Strain the syrup over the lychees and tip in the fruits. Chill. Serve with macaroons.