Peel the lychees and remove the stone. Squeeze the limes.
Place the lychees with 2/3 of the lime juice, the coconut and coconut syrup in the blender or food processor. Purée until smooth. Transfer the mixture to a freezer-proof container. Leave in the freezer for least 6 hours.
Place the blackberries with the rest of the lime juice, apple juice and icing sugar in the blender or food processor. Purée until smooth. Transfer the mixture to a freezer-proof container. Leave in the freezer for least 6 hours.
Stir with a fork every half an hour to break up any large ice crystals. Repeat this five times or until you have smooth sorbet. For an extra smooth granita, you can also transfer the mixture to the food processor and blend briefly. Spoon the flavours in alternating layers into attractive glasses. Garnish with a mint leaf.
Tip: Add a dash of Malibu for an extra tropical coconut couch and a hint of alcohol!
