Granita – the easy, grown-up slushy that’s good enough to serve at a summer dinner party, perfect as a mid-afternoon cooler or the go-to for breakfast with brioche if you want to do as the Sicilians do. This one tastes somewhere between frozen Turkish Delight and sherbert.
Lychee, Rose & Grapefruit Granita
Course: DessertCuisine: ItalianDifficulty: EasyServings
6
servingsPrep time
10
minutesFreezing time
6
hoursIngredients
1 can (540 ml) lychees in syrup
100 ml grapefruit juice
25 ml rosewater
Directions
- In a blender, blitz the lychees with their syrup, along with grapefruit juice and rosewater until smooth. Strain into a glass dish or metal tin.
- Cover with clingfilm and freeze for 6 hours. Scrape the surface with a fork halfway through and then again after the granita is completely frozen to break it into finer crystals. Serve immediately in dessert glasses or bowls.
