1 can 19 oz (540 ml) lychees in syrup

1/2 cup (125 ml) lime juice

In a blender, purée the lychees with the syrup and lime juice until smooth. Strain into a square 20-cm (8-inch) glass dish.

Cover and freeze for 6 hours or until the granita is completely frozen. With a fork, scrape the surface of the granita to break into fine crystals. Serve immediately in dessert cups.

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