Lemon and olive oil granita

Place the sugar and water in a small saucepan and bring to the boil, stirring occasionally until the sugar has dissolved. Turn the heat down and simmer gently until reduced to 1 cup. Remove from heat and cool.

Combine the cup of sugar syrup with the lemon juice and olive oil. Pour into a shallow tin and place in the freezer. After two hours, scrape and stir it with a fork until slushy and return to the freezer. An hour later fork it through again and continue until frozen yet soft, with a granita consistency.

Serve in small bowls or glasses.