Lychees & melon with lemon grass syrup


Lychees & melon with lemon grass syrup

  • 0:15 Prep
  • 0:10 Cook
  • 6 Servings


  • 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


  • 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.



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