Lychee, mint and strawberry granita
16 individual, peeled, stone removed
250 g, hulled
1 tbs, chopped
¼ cup(s), (55g)
- Place a 26cm x 16cm slice tin in freezer for 30 minutes or until very cold.
- Meanwhile, place sugar and 1 cup (250ml) water in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar has dissolved. Set syrup aside to cool completely.
- Finely chop one-quarter of the lychees and strawberries and set aside. Using a food processor, process remaining lychees and strawberries until smooth. Add sugar syrup and mint, and process until well combined. Pour into prepared tin. Freeze, covered, for 2 hours or until frozen around edges. Using a fork, scrape mixture into icy granules. Return to freezer for 2 hours, scraping mixture every 30 minutes.
- Spoon the granita into chilled serving glasses and top with reserved chopped fruit to serve.