Here's just a quick granita to use up the summer bounty of berries. It's quite tart, but that's what makes it so refreshing.
Adapted from Raspberry Granita from The Perfect Scoop by David Lebovitz
4 cups (500 g) redcurrants
1 cup (250 ml) water
1/4 cup (50 g) sugar
Blitz the redcurrants with an immersion blender. Strain through a sieve. Add the water, whisk in the sugar. Kepp whisking until the sugar dissolves completely. Pour the mixture into a shallow container and place in the freezer.
Every half-hour, take a fork and remove the newly formed ice crystals from the edge of the container. Whisk briefly to fluff up the ice crystals in the middle of the container.