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Lemongrass lychees in coconut syrup

  • 3servings

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates
VitaminsP
MineralsCopper, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 400 g lychees

  2. 150 g physalis

  3. 115 g preserved stem ginger , sliced

  4. 2 kiwi fruit , peeled and sliced

  5. juice of 1 limes

  6. 2 tbsp of stem ginger syrup

  7. 1/2 tsp ground cinnamon

  8. 3 tbsp lychee juice

  9. 5 tbsp tinned coconut milk

  10. 2 stalks lemongrass , first two layers discarded and cut into quarters

Instructions Jump to Ingredients ↑

  1. Working over a bowl to catch the juice, peel the lychees and remove the stones neatly. Put the fruit in a serving bowl. Reserve the juice for the syrup.

  2. Remove the papery husks from the physalis. Slice the fruits in half and add to the lychees along with the stem ginger and kiwi fruits.

  3. Whisk all the syrup ingredients together and pour over the fruit using the lemongrass to decorate the dish.

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