Several years ago I saw this recipe for Lychees and blueberries in syrup by Jamie Oliver.  The blueberries add bursts of contrasting flavour but also additional colour to the dish. Did you know that blueberries help improve brain power and stop hairs from going grey? Neither did I, but good to know I’m doing something good.

I added the ginger and lemongrass syrup because I had both ingredients in the fridge.  I wanted a syrup that added a lemony spicy tone to the dessert.


Lychees look like small dinosaur eggs and are slightly smaller than a golf ball. Once you bite into it you get this wonderful aroma and sweet white flesh followed by the brown seed in the middle. A perfect lychee has a sweet white flesh and I can sit and eat them all day long.  Personally I think the flavour is like eating a grape and a rose (do you remember Turkish delight?). Others think it’s a cross between a pear and a watermelon. If you have never tried it, give it a go. I often say “Everyday is a school day”.

In the UK, fresh sweet lychees are difficult to get hold off but do not worry if you can’t get hold of any your local supermarket will stock canned lychees.


Serves 4

2 cans of lychees

350ml water

140g sugar

1 lemongrass stick bruised

5 slices of ginger

zest of 1/2 lemon

Mint for garnish

Place all the ingredients in the pan and bring to boil before reducing to simmer for 20min. Leave to cool whilst the ingredients steep in the syrup.

Strain the mixture then add the lychees and blueberries and chill in the fridge for 2 hours.


Garnish with mint leaves and serve. Add a scoop of vanilla ice cream for a little treat. Enjoy.