Melon with Lemongrass Syrup

, from Issue #28. September, 2015
Photography by Aaron McLean.
Melon with Lemongrass Syrup

Serves: 6


1 rock melon
1 honeydew melon
½ a medium watermelon

1 fat stalk of lemongrass
1 cup caster sugar
1½ cups water
¼ teaspoon Chinese 5 spice
zest and juice of 1 lime
1 tablespoon finely chopped fresh ginger

To finish
mint leaves


Syrup: Cut off the bulb end (white part) of the lemongrass (about 6 cm) and discard the tough leaves. Wash and finely chop the lemongrass bulb. Place in a saucepan with the remaining ingredients and bring to the boil, stirring to dissolve the sugar. Simmer for 5 minutes. Remove from the heat and cool. Refrigerate until ready to serve.

Melons: Halve the melons and scoop out the seeds. Using a 2-3 cm wide melon baller, scoop out as many balls as possible. Strain the chilled syrup, discarding the solids.

To serve: Divide the melon balls between serving glasses and pour over the chilled syrup.