10 January 2013,03:19 by

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The fragrant flower syrup can be prepared in advance, using fresh jasmine flowers from a houseplant or the garden. It tastes fabulous with papayas, but it is also good with all sorts of desserts. Try it with ice cream or spooned over lychees or mangoes.
Serves :

Preparation Method :

  • Place the water and sugar in a small pan. Heat gently, stirring occasionally, until the sugar dissolves, then simmer without stirring, over low heat for 4 minutes.
  • Pour into a bowl, leave to cool slightly, and then add the jasmine flowers. Leave to infuse (steep) for at least 20 minutes.
  • Peel the papayas and slice in half lengthways. Scoop out and discard the seeds.
  • Place the papayas on serving plates and squeeze over the lime.
  • Strain the syrup into a clean bowl, discarding the flowers.
  • Spoon the syrup over the papayas. If you like, decorate with a few fresh jasmine flowers.


  • 100 ml water
  • 50 ml palm sugar or light muscovado (brown) sugar
  • 30 jasmine flowers, plus a few extra to decorate (optional)
  • 2 ripe papayas
  • Juice of 1 lime

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