4oz sugar (think I used a little less)
2 pink grapefruit
3-4 blood oranges
450g fresh or tinned lychees
Peel the limes very thinly, place the peel, sugar and 250ml water in saucepan and bring to boil, take off heat and leave to infuse for 15 mins. Remove the peel and add the juice of the limes to the syrup. Peel and segment the grapefruit and oranges, removing pith and skin. Drain the tinned lychees, mix fruit together and pour over syrup. Serve hot or cold.
Mum says that as well as breakfast, it is also pretty darn good after a hot curry.
Deliciousness squared. With thanks to my lovely mum and her vast recipe store.
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