Gooseberry & Mint Granita

This is a very quick and easy frozen dessert that only takes a few hours to freeze down to a refreshingly crumbly texture.

• Top and tail the gooseberries, place them in a pan with the sugar (reserve 1-2 tbsp), the mint leaves (reserve 4-5 leaves) and 300ml water. Simmer until the sugar is dissolved and the fruit is completely soft.
• Cool slightly and then push through a nylon sieve to give a smooth puree. Freeze until part frozen, whisk with a fork, then freeze again until part frozen.
• Whisk the egg white until stiff and then whisk in 1-2 tbsp caster sugar until stiff and glossy. Lightly whisk up the frozen mixture and fold in the egg white and remaining mint leaves chopped.
• Freeze until completely frozen, whisking gently once more during this time. Serve in tall frosted glasses with more sprigs of mint.