eat make read

After working just blocks away from New York City’s Chinatown for three years I’ve finally started exploring it. Oh what treasures it holds! Last week as I was wandering through the streets I found some fresh lychees and couldn’t resist buying them. Every other time I’d had lychees they’ve been canned and come in simple syrup, so I started to think about pairing my fresh lychees with a homemade infused simple syrup. My friend allison suggested a basil infusion which sounded super tasty, but then when I went to the market I found come fresh cilantro and thought it might just do the trick. I decided that granitas would be the perfect vehicle to carry my little flavor experimentation.

When I came home Aaron and I got to work peeling and pitting the lychees. At the same time I put some sugar, water and cilantro on the stove to make a simple syrup. Once all the lychees were ready I tossed most of them in the food processor until they were pretty well puréed. I kept a few out and roughly chopped them to add a little more texture. Once the simple syrup was sufficiently infused, I added some to the food processor along with some lemonade, a little more cilantro, a squeeze of fresh lemon and some water. I gave it all a quick whirl then poured it into a metal pan and popped it into the freezer.

A few hours later I pulled it out and ran a fork through the frozen mixture to fluff it up. I gave it a taste and woohoo was it tasty! The flavor is so refreshing. The cilantro plays the major role with the lychees adding a nice texture and slight sweetness. The lemonade rounds out the flavor and helps bring out the lychee. I think this would be awesomely delicious after a spicy Thai dish or Indian meal. Try it out I think you’re going to like it.

lychee + cilantro granita
makes about 8 servings

1 lb fresh lychees*
1 cup lemonade
1 cup cilantro infused simple syrup**
1 cup water
1 teaspoon cilantro, finely chopped
1 Tablespoon fresh lemon juice

1
Toss about 3/4 of the lychees in the food processor and puree them.
2
Roughly chop the remaining lychees and set aside.
3
Add all the other ingredients to the food processor and give it a quick whiz.
4
Pour the mixture into a 9×9 metal baking pan.
5
Sprinkle the roughly chopped lychees over top. Put the pan in the freezer for at least 5 hours.
6
Once the mixture is frozen, take a fork and rake the mixture until it’s all fluffy.
7
Scoop into little dessert cups and enjoy!

*You could use a can of lychees instead.
** To make the simple syrup combine 1 cup sugar, 2 cups water and a few springs of cilantro. Cook until the sugar is dissolved. Drain cilantro from syrup before using.