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 (3/4-inch) peeled yellow or white-fleshed melon such as Canary or Crenshaw
• 2 tablespoons slivered mint leaves
• 2 teaspoons minced crystallized ginger
• 1/2 cup creme fraiche

1. Set a medium bowl in a large bowl filled with ice.
2. 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.
3. Simmer until slightly thickened, about 8 minutes.
4. Transfer to the ice water bath and let chill for 15 minutes.
5. In a large bowl, toss the strawberries with the melon and mint.
6. Strain the cooled lemongrass syrup over the fruit and toss gently.
7. Refrigerate just until slightly chilled.
8. In a bowl, stir the ginger into the creme fraiche.
9. Spoon the fruit salad into bowls, top with a dollop of the ginger cream and serve.

stalks, hot red chiles, lime, sugar, strawberries, canary, mint, ginger, creme fraiche

Taken from www.foodandwine.com/recipes/melon-and-strawberry-salad-spicy-lemongrass-syrup (may not work)