Pineapple and Lychee Granita

1. Peel and pit the lychee. Zest the limes and reserve the zest for garnish, then cut the remaining peel of the limes.

2. Place the peeled limes, lychee, pineapple, and salt in a blender and blend until completely smooth.

3. Pour the puree onto a rimmed baking sheet or into a sheet pan or lasagna pan and place in the freezer.

4. After 1 hour, remove the baking sheet from the freezer and mash the fruit with a fork to make little ice crystals. Return the baking sheet to the freezer.

5. After another hour, remove the baking sheet from freezer and mash the fruit a second time. Return the baking sheet to the freezer.

6. After a third hour, remove the baking sheet from the freezer and mash the fruit a final time.

7. Transfer the granita to a freezer-safe container and store in the freezer until ready to serve.