Melon-and-Strawberry Salad with Spicy Lemongrass Syrup

Course Salads

Ingredients in this Recipe

1 cup sugar
1 pound cubed or white fleshed melon such as Canary or Crenshaw, 3/4 inch peeled yellow
1 pound strawberries, halved or quartered if large
2 plump lemongrass stalks, bruised and coarsely chopped
2 tablespoons slivered mint leaves
2 teaspoons minced crystallized ginger
Finely grated zest of 1 lime

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