Melon marinated in syrup syrup

chop the lemongrass stalks to half, crush and cut into large pieces. Bring lemon grass with sugar and 200 ml water to the boil in a saucepan. Continue stirring until all the sugar has dissolved. Take the pan of fire and let lemon grass syrup cool down. Melons halve, spoon out with scoops and cut each half into 8 thin slices. Cut fruit flesh from shell. Place the melon parts in a large, low bowl and pour in cooled lemon grass syrup. Cover covered in refrigerator for 2-3 hours. Melon parts occasionally gently invert syrup.

Take melon parts with skimmer from syrup and arrange on four plates. Serve syrup through sieve and add 1-2 tsp over each plate of melon. Slice a little chilli pepper above it.