Strawberry-Lychee Granita

Our granitas, otherwise known as Italian ices, are like the snow cones you had as a kid, only tastier, less fluorescent, and more sophisticated. Also, try the cantaloupe and lemon-violet flavors.

  • Servings: 6
  • Yield: Makes 3 1/2 cups

Photography: Raymond Hom

Source: Martha Stewart Weddings, Summer 2010

Ingredients

  • 1/4 cup sugar
  • 1 cup water
  • 8 ounces (1 cup) strawberries, trimmed and halved
  • 3 cans (15-ounce size) lychees in syrup, drained
  • 3 tablespoons fresh lemon juice

Directions

  1. Combine sugar and the water in small pan; simmer over medium heat, stirring, until sugar dissolves. Transfer syrup to large bowl to cool completely.

  2. Puree strawberries and lychees in a food processor or blender until smooth. Strain through a fine strainer. Add puree and lemon juice to cooled syrup. Transfer to a 13-by-9-inch glass dish. Freeze, uncovered, raking with a fork every 30 minutes to keep it from becoming too solid, 2 1/2 to 3 hours. Serve immediately.

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