• 200 g (7 oz) caster (superfine) sugar
• 70 g (2½ oz) piece ginger, peeled and sliced
• 800 g (1 lb 12 oz) tin lychees, drained, 175 ml (5½ fl oz/⅔ cup) of the juice reserved
• juice of 2 limes
• juice of 1 grapefruit

• Raspberries and whipped cream or Greek-style yoghurt, to serve

Put the sugar, ginger and 250 ml (9 fl oz/1 cup) water in a saucepan. Stir over low heat until the sugar dissolves, then simmer for 8-10 minutes until syrupy. Remove from heat and discard the ginger. Stand until cool, then refrigerate until cold.

Put the drained lychees, reserved juice, ginger syrup and lime and grapefruit juices in a blender and process until smooth. Pour into a shallow dish and freeze until the outer edges of the granita set. Scrape with a fork to break up the ice crystals, then return to the freezer and repeat the scraping every 30 minutes until it is a gravel-like consistency. Serve the granita with fresh berries and a spoonful of soft whipped cream or Greek-style yoghurt.