Ingredients
- fresh fruit (we used strawberries, mango, passion fruit, papaya, peaches and nectarines)
- For the sugar syrup:
- 100g (4oz) caster sugar
- 125ml (4½ fl oz) coconut water
- juice 1 lime
- 3 whole start anise
Instructions
- Put all the ingredients for the sugar syrup into a sauce pan and heat gently until the sugar has completely dissolved. Allow to cool then place in the fridge until cold. Prepare the fruit then toss in the sugar syrup. You can leave this in the fridge for up to 4 hours.
