Lychees and lemon mint ice recipe

Adam Liaw
Lychees and lemon mint ice.
Lychees and lemon mint ice. 

It's always a shame to throw away the lychee-infused syrup from a tin of lychees. Here's a way to put it to good use.


560g can lychees, drained, liquid reserved (about 300ml)

80g (⅓ cup) caster sugar

1 lemon, rind peeled off in strips, pith removed, juiced

1 small bunch mint, reserving smaller leaves for garnish 


1. Combine the reserved lychee liquid, sugar, lemon rind, mint and 300ml of water in a non-reactive saucepan and bring to a simmer. Turn off the heat and stir in the lemon juice. Allow to cool completely in the saucepan, then strain the mixture through a sieve into a freezer-proof container or tray, discarding solids.

2. Place the container into the freezer for 2 hours. Then, using a fork, scrape the surface into flakes. Return to the freezer and repeat process every two hours until the granita is firm. Divide the lychees and granita between 4 plates, garnish with mint leaves and serve immediately.

Adam's tip The same technique for the lychee and lemon mint ice can be used for the reserved syrup from other tinned fruits. Just dilute it, infuse it with a few other flavours, strain and freeze. A much tastier and less wasteful option than tipping it down the sink.