Lychee & Ginger Granita
- 15m Prep Time
- 0sCook Time
- 4h Ready In
A refreshing frozen dessert made from lychees and ginger, perfect for dinner parties. It can be served on its own or with vanilla or coconut ice cream.
Ingredients
- 1 10/13 lbs canned lychees
- 3 8/15 oz caster/superfine sugar
- lime grated zest and juice
- 3 8/15 oz stem ginger (preserved in syrup) very finely chopped
- 3/7 cups stem ginger syrup (from the jar)
Nutrition (per serving, estimated)
Estimated based off 3 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 22.1 mg
- Iron: 0.4 mg
- Magnesium: 4.02 mg
- Phosphorus: 12.1 mg
- Potassium: 68.3 mg
- Zinc: 0.07 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 10/13 lbs canned lychees
- 3 8/15 oz caster/superfine sugar
- 3/7 cups stem ginger syrup (from the jar)
Prepare
- lime, grated zest and juice
- 3 8/15 oz stem ginger (preserved in syrup), very finely chopped
Let's Cook
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Step 1.
Drain the canned lychees, reserving 200ml (7fl oz/scant 1 cup) of the syrup from the cans.
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Step 2.
Add the drained lychees to a high-speed blender along with the reserved syrup and the sugar. Blitz until completely smooth.
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Step 3.
Pour the lychee pulp into a bowl. Add the lime zest and juice, very finely chopped stem ginger, and the stem ginger syrup. Stir well to combine, then transfer the mixture to a freezerproof container (such as a 1L/35fl oz tub).
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Step 4.
Cover the container and place it in the freezer for 1 hour.
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Step 5.
After 1 hour, remove the container from the freezer and scrape the mixture thoroughly with a fork to break up the ice crystals.
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Step 6.
Repeat the freezing and scraping process three more times (for a total of 4 hours of freezing, with scraping each hour), or until the granita is well-crystallized and fluffy.
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Step 7.
The granita is now ready to serve. It can be stored in the freezer for 2–3 months, though the flavor may diminish over time.