• Save to your scrapbook
  • Save to your scrapbook

    Lemon Grass Granita with Lychees

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Lemon Grass Granita with Lychees

    A refreshing pudding with a tantalising fragrant taste from the lemon grass and lychee juice.

    • Preparation time: 25 minutes, plus infusing and 5-6 hours freezing
    • Total time: 6 hours 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes

    Serves: 6


    • 16 stems lemon grass, washed
    • 6 black peppercorns
    • 300g granulated sugar
    • 450g lychees
    • 2 lemons, juiced


    1. Cut the lemon grass length ways and bash roughly with a rolling pin. Place in non-corrodible saucepan with the peppercorns and sugar. Cover with a litre of boiling water and set over a medium heat. Stir until the sugar has dissolved, then remove, cover and leave to infuse until completely cold.
    2. Peel and stone the lychees, making sure that you capture all their juice. Once the lemon grass liquid is cold, strain into a bowl and mix in the lychee juice and lemon juice. Pour into a plastic sandwich box, about 22cm x 16cm, and 4cm deep. Cover with a lid and place in the freezer.
    3. After 2 hours check the granita. It should have started to freeze around the edges and on the base. Using a fork, mix in the ice crystals and return to the freezer. Repeat the process every hour for a further 5-6 hours or until you have a box filled with a crystalline iced mixture. If left overnight, it will freeze solid, so allow the granita to soften in the fridge for 30 minutes, remix with a fork and serve layered with the stoned lychees in glasses.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars