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Lychee Coconut Granita

Granita, a traditional Italian dessert, gets an Asian upgrade by subbing in lychee and coconut for the usual berry syrup

Recipe by Leeanne Wright

##INGREDIENTS## * 24 fresh lychees, peeled and pitted (or 1 20-oz can) * ½ cup granulated sugar * ¼ cup warm water * ½ cup coconut milk * ½ tbsp rum

(see INSTRUCTIONS below)

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##INSTRUCTIONS## 1. In a blender or food processor purée lychees. In a separate bowl, stir sugar into warm water until dissolved. Add to lychees and process until blended. 2. Transfer to a shallow glass dish and freeze for 2 hours or until firm but not solid. Stir every 20 minutes to break up ice crystals. 3. When ready to serve, scrape granita into chilled, shallow glasses. **Chef's Tip:** This recipe can be made up to two days in advance.

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