Post image for Lychee Raspberry Granita – It’s a pink pre-dessert!!

Lychee Raspberry Granita – It’s a pink pre-dessert!!

by mbe on July 3, 2010

An icy summer dessert ready in 2-3 hours of freezing time. Great as a light end to a meal, or a pre-dessert dessert. And it’s Japanese schoolgirl pink which makes for a happy food stylist!!!

1 can lychees in syrup (mine were light syrup, but if you like it sweet then use the heavy syrup ones)

4 raspberries

1 Tbsp ginger juice (grate ginger, squeeze out the juice)

But all the above (including the syrup) in a blender and purée. Place in a tupperware or something flat that goes in the freezer. Let freeze, scraping every 1/2 hr or so with a fork.

I’ve found that things freeze more quickly if your freezer is not loaded down with 6 month old pasta sauce, passed date ground beef that you’ll definitely use some day, freezer burned curry leaves, and bacon scraps that you got from the butcher last year … I took this opportunity to do a bit of cool cleaning on a hot day… might your freezer enjoy a makeover too?

{ 3 comments… read them below or add one }

naomi July 7, 2010 at 11:10 am

OMG! I absolutely love this. The color is so striking and the I never thought about pairing raspberry and lychee together. What a great idea!

Alina July 14, 2010 at 5:02 am

I too love the idea of pairing lychee and raspberry flavours. The color is amazing! I’m making blackcurrant sorbet right now – we both have frozen desserts on the mind :)

M. August 6, 2010 at 11:46 am

this sounds great, gorgeous color :)

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