Lychee Granita

8 steps · 45 min total

1. 01

   Make Simple Syrup

   Combine 1 cup of water with 1/3 cup of sugar in a saucepan. Bring it to a boil, stirring until all the sugar granules have dissolved.

   Take it off the heat and set it aside to cool completely to room temperature.

2. 02

   Brew Green Tea

   Heat 1 cup of water to 170 degrees F. Add the sencha tea and steep for 3 minutes, then strain out the tea leaves.

   Let the tea cool to room temperature.

3. 03

   Drain Lychees

   In a large, deep baking dish (or a similar container), drain the heavy syrup from 2 cans of lychees. Keep both the drained lychees and the syrup.
4. 04

   Process Lychees

   Transfer the drained lychees to a food processor. Blend until the fruit is well pureed; it's fine if a few small bits of fruit remain.
5. 05

   Combine Lychees and Syrup

   Pour the blended lychees into the container with the reserved heavy syrup.
6. 06

   Combine Syrups and Citrus

   Once the simple syrup and green tea have cooled completely, add them to the container with the lychee puree and heavy syrup.

   Zest the lime and lemon, setting the zest aside in a small covered bowl. Then, juice both the lemon and lime and stir the juice into the lychee mixture.

7. 07

   Freeze and Scrape

   Place the container in the freezer. Every 20 minutes or so, use a fork to mix and scrape the mixture, breaking up any ice that forms. Continue this process until you have light, fluffy ice crystals throughout.
8. 08

   Serve Granita

   Serve the granita immediately in chilled bowls. Garnish with fresh lychees, lime wedges, and the reserved lemon or lime zest.