This is a lovely light, fresh Italian dessert, perfect for these hot Summer months. Wonderful sweet juicy litchis are paired with the cool tang of mint, then transformed into icy crystals. This dessert is an ideal, guilt free alternative, to ice cream.
Prep: 20 mins
Cook: 2 hrs
1 cupLitchis - peeled and pips removed
1 Handful mint leaves, roughly chopped
1Bring the water and sugar to a boil on the stove, stirring continuously, until the sugar has dissolved completely.
2Remove the liquid from the stove and allow it to cool.
3Blitz the mint and litchis in a blender, then add the cooled liquid and continue to blitz for another minute. Strain the liquid through a sieve into a baking tray (that had been pre cooled in the freezer).
4Place in the freezer for two hours, then remove and roughly break up the mixture with a fork. Place it back in the freezer and repeat this procedure every 30minutes, for another 2 hours, until the mixture resembles course crystals. Keep the granita in the freezer until you are ready to serve it.