Tequila Granita with Lychee and Yuzu Cream Recipe

Name: Tequila Granita with Lychee and Yuzu Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups fresh lime juice; 1/2 cup tequila; 1 1/2 cups simple syrup (made from boiling 1 cup sugar and 1 cup water); 2 sheets gelatin, soaked in water; 2 1/2 cups cream; 3 1/2 tablespoons sugar; 1 1/2 tablespoons yuzu juice; 1 grapefruit cut into supremes; 10 fresh lychee, peeled and halved; 8 rose petal ribbons, recipe follows; 2 cups sugar; 3/4 cup water; 1/4 cup glucose; 1/2 cup dried rose buds, with the core of the bud removed

Servings: persons

1 1/2 cups fresh lime juice
1/2 cup tequila
1 1/2 cups simple syrup (made from boiling 1 cup sugar and 1 cup water)
2 sheets gelatin, soaked in water
2 1/2 cups cream
3 1/2 tablespoons sugar
1 1/2 tablespoons yuzu juice
1 grapefruit cut into supremes
10 fresh lychee, peeled and halved
8 rose petal ribbons, recipe follows
2 cups sugar
3/4 cup water
1/4 cup glucose
1/2 cup dried rose buds, with the core of the bud removed

1
Make the Granita: Whisk the liquids together in a bowl.
2
Take off 1/2 cup of the liquid, add the gelatin and warm it to melt the gelatin.
3
Combine all the liquids and freeze
4
overnight.
5
Scrape the next day into a frozen container.
6
Make the Yuzu Cream: Combine all ingredients and whip until very, very soft peaks form.
7
It will continue to thicken as it sits.
8
In a soup plate or flat bowl place a mound of granita in the center.
9
Surround it with a thick ring of yuzu cream.
10
Top the granita with grapefruit segments and then lychee pieces on top of that.
11
Place a rose petal ribbon over the top.
12
Preheat the oven 350 degrees F.
13
In a saucepan, combine the sugar, water and glucose and heat to 305 degrees F. Carefully and gently stir in the rose petals and pour onto a silicone baking mat lined baking sheet and let cool.
14
Gently and slowly warm the rose mixture in the oven until just soft.
15
Pull to form very thin ribbons or abstract shapes.
16
Store with limestone on foam rubber in an airtight container.

993

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups fresh lime juice, 1/2 cup tequila, 1 1/2 cups simple syrup (made from boiling 1 cup sugar and 1 cup water), 2 sheets gelatin, soaked in water, and more.

Yes, Tequila Granita with Lychee and Yuzu Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tequila Granita with Lychee and Yuzu Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions