MINT AND LYCHEE GRANITA

INGREDIENTS (serves 6)

• 500ml (2 cups) water
• 155g (3/4 cup) caster sugar
• 565g can lychees in syrup, drained
• 1 bunch fresh mint leaves picked, coarsely chopped

DIRECTION

• Place a 20cm x 30cm metal slice pan in the freezer to chill.
• Meanwhile, place water and sugar in a small saucepan over medium heat.
• Cook, stirring, for 5 minutes or until sugar dissolves. Bring to the boil.
• Remove from heat. Set aside for 1 hour or until cooled completely.
• Place sugar mixture, lychees and mint in a blender and process until smooth and combined.
• Pour into prepared pan. Cover with foil and place in the freezer for 2 hours or until icy around the edges.
• Roughly break up mixture with a fork. Cover and place in freezer.
• Scrape mixture into coarse crystals with a fork every 30 minutes, for a further 2 hours or until firm.
• Divide granita among serving glasses.