Dawn Carter’s pawpaw granita

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Ingredients

• 1kg ripe pawpaw, peeled and seeded
• 500ml mango juice
• 100ml castor sugar
• Juice of half a lemon
• 100ml vodka (optional)

Method

Put the pawpaw in a food processor and blend until smooth.

Add the remaining ingredients and pulse until blended.

Pour the mixture into a suitable freezer container and freeze until almost set.

Use a fork to break up the crystals, and return to the freezer until required.

Pile the granita into chilled glasses and serve either as a light, delicious starter or as a refreshing dessert.

If preferred, the pawpaw can be substituted with watermelon.