Lychee, Raspberry & Strawberry Gum Granita
A delicious and refreshing dessert to enjoy on a hot summer’s day! Strawberry Gum is a native Australian herb that lends a fruity, slightly balsamic flavour to this icy treat.
Prep time: 5 mins
Cook time: 4 1/2 hours
2 cups water
3/4 cup caster sugar
560g can of lychees
1 cup raspberries (fresh or frozen)
2 tbsp Strawberry Gum
Place a 20cm x 30cm metal slicepan in the freezer to chill.
Meanwhile, place water and sugar in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Bring to the boil. Remove from heat. Set aside for 1 hour or until cooled completely.
Place sugar mixture, lychees, raspberries and Strawberry Gum in a blender and process until smooth and combined. Pour into prepared pan. Cover with foil and place in the freezer for 2 hours or until icy around the edges. Roughly break up mixture with a fork. Cover and place in freezer. Scrape mixture into coarse crystals with a fork every 30 minutes, for a further 2 hours or until firm.
Divide granita among serving glasses.