4 servings
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Cool down impending hot summer days with a fragrant and refreshing serve of lychee, lime and lemongrass. Plopped on top of light and creamy Greek-style yoghurt, this could be your go-to afternoon slump pick-me-up.


  • ½ cup caster sugar
  • ½ cup water
  • 1 lemongrass stem, pale section only, halved lengthwise, bruised
  • 1 lime, zest finely grated, juiced
  • 2 cups Greek-styled natural yoghurt
  • 310 g can lychees in syrup, drained
  • 50 g crystallised ginger, sliced

Place sugar and the water in a small saucepan; cook and stir over low heat for 2 mins or until sugar dissolves.


Add lemongrass, zest and juice. Increase heat. Bring to the boil. Reduce heat; simmer for 5 mins or until syrupy. Cool.


Spoon yoghurt into bowls. Top with the lychees and ginger. Serve drizzled with syrup.

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