Melon-And-Strawberry Salad With Spicy Lemongrass Syrup

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

1. Set a medium bowl in a large bowl filled with ice. In a medium saucepan, combine the lemongrass, chiles, lime zest and sugar with 1 cup of water and bring to boil, stirring until the sugar is dissolved. Simmer until slightly thickened, about 8 minutes. Transfer to the ice water bath and let chill for 15 minutes.
2. In a large bowl, toss the strawberries with the melon and mint. Strain the cooled lemongrass syrup over the fruit and toss gently. Refrigerate just until slightly chilled.
3. In a bowl, stir the ginger into the crcme fraiche. Spoon the fruit salad into bowls, top with a dollop of the ginger cream and serve.

stalks, hot red chiles, lime, sugar, strawberries, whitefleshed, mint, ginger, crudme fraueeche

Taken from www.myrecipes.com/recipe/melon-and-strawberry-salad-with-spicy-lemongrass-syrup (may not work)