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Melon-And-Strawberry Salad With Spicy Lemongrass Syrup

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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 or white-fleshed melon such as Canary or Crenshaw, 3/4-inch peeled yellow

2 tablespoons slivered mint leaves

2 teaspoons minced crystallized ginger

1/2 cup crčme fraîche

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