Coconut, pineapple and kaffir lime granita

Serves 6/makes 1 litre

120g caster sugar

4 fresh or frozen kaffir lime leaves, bruised (scrunch them) juice of 2 limes a pinch of salt

800g ripe, fresh pineapple, peeled, cored and cubed 200ml reduced-fat coconut milk

Extra fresh pineapple, finely sliced, to serve

Put the caster sugar into a saucepan with 100ml water. Bring slowly to the boil, stirring to dissolve the sugar grains. Once dissolved, simmer for 2 minutes. Add the bruised kaffir lime leaves and remove from the heat. Allow to cool and stir in the lime juice and salt.

Meanwhile, blitz the pineapple and coconut milk in a blender until completely smooth. Add to the lime syrup, stirring well to bruise the lime leaves some more (this releases their flavour). Chill in the fridge for at least 30 minutes then remove the lime leaves. Pour the mixture into a shallow, wide container and freeze for 30 minutes.

Break up the crystals with a fork and return the container to the freezer. Again, break up the crystals with a fork after 30 minutes and continue to do so every 30 minutes, until the granita has formed ice crystals with no trace of slush left. This should take a minimum of 3 hours in total. Serve in chilled glasses or bowls with the finely sliced, fresh pineapple.