Lychee and Orange Loy Gaew
Published May 6, 2006
- Total Time
- 30 minutes, plus chill time
- Rating
- Comments
- Read comments
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Ingredients
3 cups sugar
1 teaspoon salt
1 5-inch piece ginger, peeled and thinly sliced
¼ cup tightly packed shredded fresh (or frozen and defrosted) coconut
6 medium oranges, peeled and sectioned
2 ½ cups peeled and seeded fresh lychees, or 2 20-ounce cans lychees, drained
Handful chopped mint
About 1 cup finely crushed ice
Nutritional analysis per serving (8 servings)
97 grams carbs; 387 calories; 1 gram saturated fat; 1 gram fat; 3 grams fiber; 295 milligrams sodium; 2 grams protein; 93 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan, combine the sugar, salt, ginger and 4 cups of water. Bring to a boil, then reduce heat to low and simmer until the liquid is reduced by half, about 20 minutes. Set aside to cool.
- Step 2
In a skillet over medium-low heat, toast the coconut, tossing until evenly toasted. Spread on a plate to cool.
- Step 3
In a large bowl, combine the oranges and lychees. Remove and discard the ginger from the syrup and pour the syrup over the fruit. Mix in the mint and chill.
- Step 4
To serve, spoon the fruit mixture into 8 small bowls. Add about 2 tablespoons crushed ice to each bowl and top with toasted coconut. Serve immediately.
Private Notes
Comments
Very refreshing. Some modifications… I added a generous pinch of salt to the toasted coconut to balance the sweetness and some shredded kaffir lime to the fruit. Then served with coconut cream on the side (optional). You could fast track this recipe by using preserved ginger in syrup.
Delicious, unusual and so refreshing on a 90 degree day. I had extra ginger syrup and saved it to add to iced tea.