Ingredients:
- 2 19-ounce (540 mL) tins pitted lychees
- 3 tablespoons vodka, optional
- Lime juice, to taste
- 2 kiwi fruits, peeled and sliced, optional
- 4 to 6 strawberries
Preparation:
1. In blender or food processor, blend lychee and juice until liquified.2. Add vodka and mix well. Taste and adjust sweetness by adding lime juice.
3. Pour mixture into shallow glass or plastic pan, cover and place in freezer. Check after about 2 hours. When mixture is beginning to freeze, stir with fork so it doesn't freeze solid. Stir periodically until mixture freezes into consistency of sorbet. If using an ice-cream machine, follow manufacturer's instructions for sorbet.
4. About 1/2 hour before serving, remove lychee granita from freezer and allow to soften slightly in refrigerator or cool place. Mix well and serve in parfait bowls garnished with kiwi and strawberry slices.
Nutritional Breakdown: Each serving contains - Calories 108, 26 g Carbohydrates, 19 g Protein, 1 g Fat, trace, 0 mg Cholesterol, 1 g Fibre, 3 mg Sodium, 186 mg Potassium. An excellent source of vitamin C.
Reprinted with permission from HeartSmart Chinese Cooking by Stephen Wong.
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