Skip to main content

Lychee Granita


I’m going to share a few more frozen treats recipes for this week. Okay, this is a Lychee granita. Lychee is in season now and they are sweet and juicy. I have tweaked one of the granita recipes from The Perfect Scoop cookbook by David Lebotvitz.


Lychee Granita

Ingredients

500g Fresh Lychee
300 ml Water
6-8 Tbsp Sugar
1 tsp Lime or Lemon Juice

Method

Peel the lychee and remove the pits. Blend lychee, water, sugar and lime juice until completely smooth. Press the mixture through a mesh strainer.

To freeze granita, pour the mixture into the dish and place in the freezer. Begin checking it after about 1 hour. Once it begins to freeze around the edges, take a fork and stir the mixture, breaking up the frozen parts near the edges into smaller chunks and raking them toward the center.

Return the dish to the freezer, then check the mixture every 30 minutes afterward, stirring each time and breaking up any large chunks into small pieces with a fork, until you have a beautiful, fine crystals of homemade granita. If any time the granita freezes too hard, simply leave it out at room temperature for a few minutes until it softens enough to be stirred again with a fork, and rake it back into crystals. Then return it to the freezer.
Labels:

Comments

  1. BenJune 18, 2009 at 11:26 AM

    This is so pretty. Candidate for Stumbled Upon. Boy, you are creative.

    ReplyDelete
  2. NinetteJune 18, 2009 at 2:01 PM

    I bet these are refreshing. Great photos!

    ReplyDelete
  3. Chocolate ShavingsJune 18, 2009 at 2:34 PM

    That looks delicious. Do you think it would taste as good with canned lychees?

    ReplyDelete
  4. Creative Classroom CoreJune 18, 2009 at 8:51 PM

    What a perfect summertime treat! Sounds so fresh and refreshing :)

    ReplyDelete
  5. annaJune 18, 2009 at 9:13 PM

    That looks great! So refreshing. I wonder about canned lychees, as well. Hmmm...

    ReplyDelete
  6. Friday DelightsJune 19, 2009 at 8:17 PM

    So refreshing...i wish i had one today b/c the louisiana temperature is burning me up!!!

    ReplyDelete
  7. Angie TeeJune 20, 2009 at 9:56 PM

    @Ben: How I wish :-)

    @Ninette: Yes, they are refreshing and thanks for the comment.

    @Chocolate Shavings: Thanks. I think the canned lychees will taste good for the granita too.

    @finsmom: Thanks:)

    @anna: Thanks. The canned lychees should work well. (I think), perhaps omit the sugar or less sugar?

    @Butterfly: I guess the weather everywhere has gone a bit crazy!

    ReplyDelete
  8. KristaJune 29, 2009 at 9:56 AM

    Goodness! This looks delish. :) I happened over this on stumble upon!! Yummmm.

    ReplyDelete
  9. BridgetJuly 1, 2009 at 4:45 PM

    This recipe looks amazing! Thank you for sharing.

    I've included it in my Top 25 recipe posts on Twitter because its such a winner!!

    www.theinternetchef.biz

    Thank you again for the beautiful post.

    Love,
    Bridge x

    ReplyDelete
  10. Angie TeeJuly 2, 2009 at 9:47 AM

    @Krista: Thanks for the stumble!

    @Bridget: Thanks for including my blog for your Top 25 recipe posts on Twitter :)

    ReplyDelete
  11. The Internet and The UnicornJune 18, 2012 at 12:09 PM

    Is it possible to leave this in a fridge for a few days? Once it has gone through the first few stages of freezing/smashing up with forks, can it just sit in the fridge?

    Thanks for your feedback!

    www.hsinrusocial.com

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the
264 comments
Read more

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.
58 comments
Read more

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W
14 comments
Read more