Frances Bissell

Lychees in Jasmine Syrup

Preparation info
  • serves

    4

    • Difficulty

      Easy

Appears in
The Scented Kitchen: Cooking with Flowers
The Scented Kitchen

By Frances Bissell

Published 2012

  • About

We can now buy lychees throughout the year, so it is possible to use fresh jasmine to make this simple yet exquisite fruit salad. I used to make it only during the winter, with jasmine tea. This meant I would plunder most of the dried flowers from the tea, which of course ceased to be jasmine tea.

Ingredients

  • 40 g/1½ oz fresh jasmine flowers
  • zest and juice of half a lemon
  • 250

Method

Put the flowers and thinly pared lemon zest into a bowl. Boil the water, pour it over the flowers and leave to infuse until cold. Stir in the sugar, bring to the boil gently until the sugar has dissolved and then cook for 5 minutes, adding as much lemon juice as you like to sharpen the syrup, taking care not to mask the fragrance and flavour of the jasmine. Remove from the heat and allow to coo