Lychee and kaffir lime granita

Let's start by explaining the difference between a sorbet and a granita. Both are purées of fruit and sugar, with or without water. A sorbet, however, has a smooth texture. A granita, on the other hand, is icy, more like shaved ice.

This recipe originally calls for canned lychees in syrup. I chose to substitute fresh lychees, as they have a delicate flavour that is not overwhelmed by the sticky sugar syrup. This granita turns out lighter and more delicate because of the fresh fruit. In addition, I chose to make this in an ice cream maker and then freeze it for a few hours to allow the small ice crystals to form larger pieces. I find this technique just as good as making it the traditional way: freeze it in the freezer and continuously break it up with a fork over time.

This granite is elegant and delicate. It is all about light flavours, first, the lychee, followed by the hits of tart and bitter from the lime juice and zest and finally, the essence of kaffir limes. Subtle tones make this granita a delight for a hot day.

You can serve this as a dessert, though it works beautifully as a palate cleanser.

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Ingredients:

2 lbs lychees, peeled and seeded

1/2 teaspoon lime zest

1/4 cup sugar, or to taste

2-3 kaffir lime leaves, halved

Lime juice, as needed

Puree the lychees and sugar in a blender till very smooth. At this point, I like to pass the puree through a fine metal sieve strainer to remove any small bits and brown colouration. You are looking for a very smooth purée.

Add the lime zest and mix in. Taste and adjust the sugar as needed. Please note that you are looking for a light granita, not one that is sugary or sweet, and the sugars drown out the delicate lychees.

Heat the mix in a saucepan till just warm. You do not want to cook the lychee purée; just warm it up. Add the kaffir lime leaves in and allow to steep for an hour till cool. Taste again and adjust the tartness with some lime juice. You should be able to taste all the components, lychee, lime zest, a hint of sour and a hint of kaffir lime essence.

Churn in your ice cream machine per the manufacturer's instructions for a granita or sorbet. Freeze in the freezer for 2-3 hours. Serve by breaking up the tiny ice crystals.