From an earlier project, I had a packet of frozen lychees leftover, sitting patiently in the freezer, waiting for inspiration to strike me. Every time I opened the freezer I stared at it, wondering what to do with it. I did try a chocolate and lychee cake, but felt it didn’t do justice. It was for another project that I ventured into the world of granitas – and what a wonderful world it is! Then I recalled the lychees and started experimenting with complementing flavours – and of course, my own personal favourite, kaffir lime and lemongrass! Serving it for dessert post an Asian meal is a delight, a cooling sweet contrast against the chilies of the main course. But it’s also incredible, mixed into a cocktail, with gin or vodka, topped with a splash of soda, and perhaps a sliver of orange peel!

The Recipe
400 g


400 g frozen lychee
juice of one lemon
100 g castor sugar
150 g water
5 g lemongrass stalks (Indian)
2 kaffir lime leaves


Heat the sugar, water, lemongrass and kaffir lime leaves together until sugar dissolves (1 minute). Set aside to cool with the leaves still inside whilst it cools. Once its cooled, strain out the leaves.
Put the frozen lychee, lemon juice, and flavoured sugar syrup in a blender and puree until smooth
Then put it in a shallow metal pan (9x13”) or pan in which the thickness of the layer of fruit mix should be around ½ inches deep
Freeze for 30 minutes
Take the pan out of the freezer, and scrape the mixture with fork and place back in fridge
Do this every 30 minutes for 4 hours
The final texture should be dry and flaky
Serve cold!

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.