Method

• 1.
  For the pandan granita, place the knotted leaves and 8 cups (2L) water in a large saucepan over high heat. Bring to the boil, stirring occasionally, then boil untouched for 15 minutes or until reduced to roughly 5 1/2 cups (1.375L). Use tongs to remove and discard leaves. Add sugar, stirring constantly, until it dissolves and mixture comes back to the boil. Boil, untouched, for 10-15 minutes until reduced to 4 cups (1L). Cool in pan to room temperature, then transfer to a 30cm x 20cm slice pan. Freeze for 2 hours, then use a fork to mash the slightly firm ice crystals into smaller pieces. Repeat process twice more, then cover tightly with plastic wrap and freeze until ready to serve.
• 2.
  Place the sugar, 1 cup (250ml) water and 1 tsp salt flakes in a small saucepan over high heat. Bring to the boil, stirring constantly, until sugar dissolves. Boil, untouched, for 5 minutes or until syrup starts to thicken. Remove pan from heat and stir in citrus juices. Set aside to cool.
• 3.
  Cut any larger lychees or rambutans in half. Divide all fruit between serving bowls and pour over the citrus syrup. Top with a generous amount of the pandan granita. Serve immediately.