If you've ever made ice cream or sorbet before and left it in the freezer for too long without taking it out to whisk, you'll know how easy it is to make granita. I made this last summer and kept returning to the freezer to get another glass - it was all I could do to stay cool... and who doesn't love an all natural slushie?!
2 punnets strawberries
1 punnet raspberries
300ml apple juice
2tsp honey (preferably raw), or unrefined syrup of choice
1.5tsp almond extract
Juice of 1 lemon
Blitz the raspberries and strawberries in a food processor or with a stick blender until you have a smooth pulp. Pass through a fine sieve to remove all the seeds. Add the apple juice, lemon juice and almond extract. Transfer into a shallow, freezer proof dish. Freeze for 3-4 hours. Remove from the freezer and use a fork to grate the fruity ice. Serve in a glass and top with a fresh strawberry and some mint leaves.