Beat the summer heat with a frozen fruit dessert with a line-up of sugary and zesty fruits such as raspberries, lychees and lime. Added with coconut yoghurt and condensed milk, the granita is a sweet and frothy melt-in-your-mouth ice crystal treat that shares some similarities with the much-loved sorbet.
- 500 g coconut yoghurt
- 395 g sweetened condensed milk
- Pinch of fine sea salt
- 560 g canned lychees
- 2 limes (130 g)
- ¼ cup (55 g) white sugar
- 250 g raspberries
Whisk coconut yoghurt, condensed milk and salt in a bowl. Transfer to an airtight container; freeze for 2 hrs or until almost firm. Transfer mixture to a food processor; process until smooth. Return to container; freeze until firm.
Meanwhile, drain lychees; reserve syrup.
Remove rind from limes into long thin strips, using a zesting tool (alternatively, thinly peel rind using a vegetable peeler, avoiding the white pith; cut rind into fine strips). Squeeze 1 lime; you will need 2 tbsps juice. Place half the rind in a small glass with enough water to cover; refrigerate until ready to serve.
Place sugar, reserved lychee syrup and remaining lime rind in a saucepan over medium heat; bring to the boil, stirring, until sugar dissolves. Cool. Strain syrup; discard rind.
Reserve 8 lychees and ½ cup raspberries to serve (you can freeze these if you like for a frosted look). Blend remaining lychees and raspberries with the lime juice and sugar syrup until smooth. Pour into a shallow container; freeze for 2 hrs or until icy around edges. Roughly break up mixture with a fork. Return to freezer, raking mixture with a fork every hour or until firm.
Serve granita with co-yo ice-cream and remaining lychees and raspberries; top with curled lime rind.
TIP Make sure to buy unsweetened coconut yoghurt or the recipe will be too sweet. You can use fresh or frozen raspberries.