01 PREPARE THE GRANITA Heat the water with the sugar for 2 to 3 minutes, just long enough to dissolve the sugar completely. Leave to cool slightly, then add the lime juice and a little finely grated zest.
02 FREEZE Pour the mixture into a wide, shallow dish. Place in the freezer for 2 to 3 hours. Every 30 to 40 minutes, scrape the surface with a fork to create small, irregular crystals.
03 PREPARE THE LITCHIS Peel the litchis and remove the stones, keeping the fruit as whole as possible.
04 CHILL THE LITCHIS Place the litchi on a small baking tray or in a container, without overlapping them, then put them in the freezer for 45 minutes to 1 hour before serving. They should be very cold and slightly firm, but not frozen through.
05 PREPARE THE GLASSES Spoon a generous layer of lime granita into each glass or shallow verrine.
06 ASSEMBLE Add 4 to 5 frozen lychees per portion, followed by a scoop or quenelle of coconut sorbet. Finish, if desired, with a few mint leaves, some lime zest or a little coconut.
