This is my recipe for the cold dessert soup, Loy Gaew, that I made for the garden lunch last week.
The name Loy Gaew literally means floating crystals (or gems), referring to the crushed ice floating in clear syrup. Loy Gaew is a very common way of serving fresh tropical fruits as a dessert course in Thailand. Just about any fruit could be cut up and added to sweet and ever-so-slightly salty syrup with a lot of ice. Prepare the Loy Gaew an hour or two before serve since mixture can use a bit of macerating time in the fridge before service.