4 Serves
31 Mins
Combine water and sugar in a saucepan, bringing to a boil until the sugar is fully dissolved. Remove from heat and let cool to room temperature.
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AmericanVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
47 µg / 400 µgCalcium
91 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
148 mg / 1,250 mgPotassium
960 mg / 4,700 mgSodium
39 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
7 g / 28 gSugar
76 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
91 gAlcohol
0 g
Heat water to 77°C and steep the green tea leaves for 3 minutes. Strain the tea and set aside to cool to room temperature.
Drain the canned lychees and process them in a food processor until smooth but slightly textured. Transfer to a large, shallow container.
Whisk the cooled simple syrup, green tea, fresh lemon juice, and fresh lime juice into the container with the lychee puree.
Place the container in the freezer. Every 30 minutes, scrape the mixture with a fork to break up ice crystals until the granita is light and fluffy.
Serve the granita in chilled bowls, garnished with fresh lychees, lime wedges, and a sprinkle of lemon and lime zest.
6
g34
g16
g
Italian