Dawn Carter’s pawpaw granita

Pawpaw Granita (serves 8 to 10)

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.