16 stems lemongrass, washed
6 black peppercorns
300g granulated sugar
2 lemons, juiced
plastic box with lid, approx 22 cm x 16 cm x 4 cm deep
Cut the lemongrass lengthways and bash roughly with a rolling pin. Place in a saucepan with the peppercorns and sugar. Cover with a litre of boiling water and set over a medium heat. Stir until the sugar has dissolved, then remove, cover and leave to infuse until completely cold.
Peel and stone the lychees, making sure that you capture their juice. Once the lemongrass liquid is cold, strain into a bowl and mix in the lychee and lemon juices. Pour into plastic box, cover with lid and put in the freezer.
After 2 hours check the granita and using a fork, mix (to mix in the ice crystals that have started to freeze around the edges and base). Return to freezer and repeat the stirring process every hour for a further 5-6 hours. If left overnight the granita will freeze solid, so allow it to soften in the fridge for 30 minutes before serving.
Serve with the stoned lychees