Zubereitung

1. 1

   Make a simple syrup by boiling 1 cup of water with 1/3 cup of sugar until it comes to a boil and there are no granules remaining. Set this mixture aside to cool to room temperature.

2. 2

   Make a concentrated green tea by heating 1 cup water to 170 degrees F and steeping the green tea for 3 minutes, then remove the tea leaves. Set tea aside to cool to room temperature.

3. 3

   In a large, deep baking dish (81

4. 4

   or other similar container, drain off heavy syrup from 2 cans of lychees.

5. 5

   Place the drained lychees in a food processor and process until the fruit is well blended, little bits of fruit will remain, which is fine.

6. 6

   Add blended lychees to container with heavy syrup.

7. 7

   After the simple syrup and green tea have cooled, add them to the container or dish with heavy syrup and blended lychees. Zest lime and lemon and set aside in a small covered bowl. Juice the lemon and lime and add to the mixture.

8. 8

   Place container in freezer and mix and scrape the mixture with a fork every twenty minutes or so until you get light, fluffy ice crystals.

9. 9

   Serve the granita in chilled bowls with fresh lychees, lime wedges, and lemon or lime zest.