Fruits in ginger syrup with coconut ice cream

Fruits in ginger syrup with coconut ice cream

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Skip a trip to the local takeaway and impress your dinner guests with these fruits in ginger syrup with coconut ice cream.

The ingredient of Fruits in ginger syrup with coconut ice cream

  1. 1 cup caster sugar
  2. 6cm piece ginger, peeled, thinly sliced
  3. 2 kaffir lime leaves
  4. 1/2 teaspoon salt
  5. 1 star anise
  6. 125g punnet blueberries
  7. 1 mango, peeled, sliced (see note)
  8. 6 lychees, peeled, pitted
  9. 1/2 small red papaya, peeled and sliced
  10. Mint sprigs, to serve
  11. Coconut (see note) or vanilla ice cream, to serve

The instruction how to make Fruits in ginger syrup with coconut ice cream

  1. Mix sugar and 2 cups (500ml) water, ginger, lime leaves, star anise and 1/2 teaspoon salt in a saucepan over medium heat and bring to the boil, stirring to dissolve the sugar. Reduce heat to low and simmer for 20 minutes or until the liquid is reduced by half. Allow syrup to cool completely. Place all the fruit in a serving bowl and pour over the cooled syrup. Add sprigs of fresh mint, cover and chill for at least 2 hours (up to 6 hours). Serve with coconut or vanilla ice cream.

Nutritions of Fruits in ginger syrup with coconut ice cream

fatContent: 279.391 calories
saturatedFatContent:
carbohydrateContent:
sugarContent: 66 grams carbohydrates
fibreContent: 64 grams sugar
proteinContent:
cholesterolContent: 1 grams protein
sodiumContent:

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