From an earlier project, I had a packet of frozen lychees leftover, sitting patiently in the freezer, waiting for inspiration to strike me. Every time I opened the freezer I stared at it, wondering what to do with it. I did try a chocolate and lychee cake, but felt it didn’t do justice. It was for another project that I ventured into the world of granitas – and what a wonderful world it is! Then I recalled the lychees and started experimenting with complementing flavours – and of course, my own personal favourite, kaffir lime and lemongrass! Serving it for dessert post an Asian meal is a delight, a cooling sweet contrast against the chilies of the main course. But it’s also incredible, mixed into a cocktail, with gin or vodka, topped with a splash of soda, and perhaps a sliver of orange peel!
The Recipe
400 g
Ingredients
juice of one lemon
100 g castor sugar
150 g water
5 g lemongrass stalks (Indian)
2 kaffir lime leaves
Instructions
Put the frozen lychee, lemon juice, and flavoured sugar syrup in a blender and puree until smooth
Then put it in a shallow metal pan (9x13”) or pan in which the thickness of the layer of fruit mix should be around ½ inches deep
Freeze for 30 minutes
Take the pan out of the freezer, and scrape the mixture with fork and place back in fridge
Do this every 30 minutes for 4 hours
The final texture should be dry and flaky
Serve cold!
