Pineapple, mint and coconut granita with lychees

Instructions

1 In a food processor, place pineapple, half of the coconut water and ¹/³ cup of the mint. Blitz until smooth. Stir in remaining coconut water. Pour into a shallow tray or plastic container. Freeze for 4 hours, or until partly set.

2 Remove tray from freezer and scrape frozen mixture with a fork until it is quite slushy. Return mixture to freezer and repeat the flaking process after 2 hours, by which stage, tiny ice flakes should have formed. Return to freezer for a further 2 hours, then repeat flaking process. Just before serving, repeat flaking process for the final time.

3 Serve granita in 6 tall glasses, topped with lychees, lime wedges and the extra mint. Eat with a spoon.