Orange and granadilla granita

Gently heat the sugar and water in a saucepan, stirring until the sugar has dissolved. Cool, cover and place in the fridge for about 1 hour.

Scoop the pulp from the granadillas into the bowl of a food processor and blend for 1 minute. Strain and discard most of the seeds, reserving 15ml (1 tbsp) of seeds.

Add enough extra water to the granadilla pulp to make 250ml (1 cup). Add the chilled syrup, reserved seeds and orange juice and stir to combine. Pour the mixture into a 1,5-litre-capacity container and cover with foil. Freeze until partially solid, about 3 hours.

Use a fork to break the frozen granita into large chunks, drawing them into the centre of the container. Cover and return to the freezer until it sets completely, for about 8 hours or overnight.

Transfer the granita to the fridge until it softens slightly, about 20 minutes. Use a fork to scrape the granita into coarse crystals. Cover and freeze for about 2 hours before serving.

Before serving the granita, freeze the glasses or dishes that you plan to use.