ly­chee and co­conut granita

donna hay - Fresh + Light - - Granitas -

2 jas­mine green tea bags

¼ cup (55g) raw caster (su­perfine) sugar

2 cups (500ml) boil­ing wa­ter

20 fresh ly­chees (615g), peeled and pit­ted

400ml can co­conut milk

2 ta­ble­spoons lime juice freeze-dried rasp­ber­ries and mi­cro (baby) mint leaves, to serve Place the tea bags, sugar and boil­ing wa­ter in a medium heat­proof bowl and stir to dis­solve the sugar. Re­frig­er­ate for 30 min­utes or un­til cooled. Re­move and dis­card the tea bags.

Place the tea in a blender. Add the ly­chees, co­conut milk and lime juice and blend for 1 minute or un­til smooth. Pour into a 20cm x 30cm shal­low metal tin and place in the freezer for 6 hours or overnight un­til frozen.

Us­ing a fork, rake the granita and re­turn to the freezer un­til ready to serve. Di­vide the granita be­tween glasses+ and top with the freeze- dried rasp­ber­ries and mint to serve. SERVES 6–8.

+ We served our granita in fresh co­conut halves.

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