450 gram tin lychees in syrup
2 punnets strawberries
¼ cup elderflower cordial
3 tablespoons lemon juice
3 tablespoons caster sugar
Granita: Blend the lychees with their syrup in a food processor until smooth. Tip into a sieve set over a bowl and use the back of a spoon to push the fruit through until only the pulp remains in the sieve. Discard the pulp and pour the liquid into a shallow, metal, freezer-proof container. Freeze until just starting to set around the edges.
Stir the mixture with a fork, breaking up any large chunks and dragging the ice from the sides into the centre. Return to the freezer and stir twice more periodically, until no large pieces of ice remain.
Strawberries: Hull the strawberries and roughly chop. Combine in a bowl with the remaining ingredients and leave for 30 minutes.
To serve: Divide the strawberries and syrup between chilled glasses or bowls and top with a scoop of granita.
Pantry note:Elderflower cordial is available from gourmet food stores and is kept under refrigeration.