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Make up to 2 days in advance and store, covered, and chilled, until required.
Place the lime zest and juice, sugar, star anise, and 150ml (5fl oz) water in a saucepan and heat, gently stirring, until the sugar has dissolved. Increase the heat and boil for 5–10 minutes, or until reduced and syrupy. Remove from the heat.
Meanwhile, peel the lychees, and remove the stones, if you wish. Place in a serving bowl. Chop the ginger and add to the lychees, with a little of the ginger syrup.
Strain the cooled sugar syrup through a sieve over the lychees. Allow to cool completely then chill until required. Add the star anise as decoration but do not eat it.
- 1 lime, zest and juice
- 75g caster sugar, golden
- 1 star anise
- 600g lychees
- 2 stem ginger, pieces in syrup
Total time required
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Price per 100g: £1.14
Price per 100g: 71.1p
Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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