- 1 tin of 567 gr lychees in syrup
- 4 punnets Shiso Green
- 1 Shiso Leave Green
- Drain the lychees in a bowl, keeping the juice.
- Put the lychees in blender and add the freshly cut Shiso green.
- Blitz until nice and smooth and add the juice.
- Blitz again for 10 sec
- Pour in a bowl and place in the freezer until frozen.
- To make the granita, use the back of the spoon to scrap the frozen block.
- Serve straight away.
Recipe: Franck Pontais
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