Directions
1. Spread lychees on a platter and freeze for at least six hours or preferably overnight.
2. In a small pot heat the lime juice and sugar over low heat until the sugar has completely dissolved. Refrigerate.
3. Place the frozen lychees in a food processor and pulse until reduced to a fine consistency.
4. Add the refrigerated syrup and pulse until the granita is smooth or until it has the desired consistency.
5. Serve garnished with fresh mint or lemon balm.
Note Honey (75 ml) can be substituted for the sugar.
