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Lemongrass Granita With Lychees

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Very fragrant! Allow 7-8 hours for freezing.

Very fragrant! Allow 7-8 hours for freezing.

Ingredients

Serves: 6

Metric Cups
  • 16 sticks lemongrass
  • 6 black peppercorns
  • 300 grams granulated sugar
  • 450 grams lychees
  • 2 lemons (juiced)
  • 16 sticks lemongrass
  • 6 black peppercorns
  • 10⅗ ounces granulated sugar
  • 15⅞ ounces lychees
  • 2 lemons (juiced)

Method

Lemongrass Granita With Lychees is a community recipe submitted by Admin and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cut the lemongrass lengthways and bash roughly with a rolling pin.
  • Place in a 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.
  • Peel and stone the lychees, making sure that you capture their juice.
  • Once the lemongrass liquid is cold, strain into a bowl and mix in the lychee and lemon juices. Pour into plastic box, cover with lid and put in the freezer.
  • After 2 hours check the granita and using a fork, mix (to mix in the ice crystals that have started to freeze around the edges and base).
  • Return to freezer and repeat the stirring process every hour for a further 5-6 hours. If left overnight the granita will freeze solid, so allow it to soften in the fridge for 30 minutes before serving. Serve with the stoned lychees
  • Cut the lemongrass lengthways and bash roughly with a rolling pin.
  • Place in a 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.
  • Peel and stone the lychees, making sure that you capture their juice.
  • Once the lemongrass liquid is cold, strain into a bowl and mix in the lychee and lemon juices. Pour into plastic box, cover with lid and put in the freezer.
  • After 2 hours check the granita and using a fork, mix (to mix in the ice crystals that have started to freeze around the edges and base).
  • Return to freezer and repeat the stirring process every hour for a further 5-6 hours. If left overnight the granita will freeze solid, so allow it to soften in the fridge for 30 minutes before serving. Serve with the stoned lychees
  • Tell us what you think