- 2 19-ounce (540 mL) tins pitted lychees

		- 3 tablespoons vodka, optional
		
		- Lime juice, to taste
		
		- 2 kiwi fruits, peeled and sliced, optional
		
		- 4 to 6 strawberries

		- In blender or food processor,
			blend lychee and juice until liquified.

		- Add vodka and mix well.
		Taste and adjust sweetness by adding lime juice.

		- Pour mixture into shallow glass or
			plastic pan, cover and place in freezer.
		Check after about 2 hours. When mixture
			is beginning to freeze, stir with
			fork so it doesn't freeze solid.
		Stir periodically until mixture freezes
			into consistency of sorbet.
		If using an ice-cream machine, follow
			manufacturer's instructions for sorbet.

		- About 1/2 hour before serving, remove
			lychee granita from freezer and allow
			to soften slightly in refrigerator
			or cool place.
		Mix well and serve in parfait bowls
			garnished with kiwi and strawberry slices.