Summer Berries with Lemongrass

Preparation Time: 5 Minutes
Cooking Time: 12 Minutes

I love this simple dessert, which is quickly made in a wok. Any combination of berries in season will do, and the more variety the better. I love it with cream or vanilla ice cream. Whether you use a wok or a pan, make sure it is non-stick, because the acid of the berries will react with carbon steel or iron.


  • 3 stalks fresh lemongrass
  • 110g (4 oz) sugar
  • 150ml (5 fl oz) water
  • 175g (6 oz) strawberries
  • 175g (6 oz) raspberries
  • 175g (6 oz) blueberries


  1. Peel the lemongrass stalks to the tender whitish centre and crush them with the flat of a knife. Then cut into 7.5cm (3 in) pieces.
  2. Using a non-stick or coated wok, bring the sugar and water to the boil. Add the lemongrass, turn the heat to low, cover tightly and simmer for 10 Minutes. Remove the lemongrass stalks and discard.
  3. Add the berries and cook on a low heat for 2 Minutes, just enough to warm them through. Remove from the heat and stir gently.
  4. Turn onto a dish or individual bowls and serve at once.