Peach and ginger granita

1 Freeze a 26 x 16cm slice pan for 30 minutes.

2 Using a sharp knife, lightly score base of each peach with a cross. Bring a large saucepan of water to the boil. Carefully drop in peaches and simmer gently for 2 minutes. Using a slotted spoon, transfer fruit to a large bowl of iced water. When cool enough to handle, use a small sharp knife to remove skins, discarding. Cut peaches into chunks, discarding stones.

3 Place peaches, lemon juice, ginger, honey and apple juice in a blender. Process until smooth.

4 Pour mixture into prepared pan. Cover with cling wrap and place in freezer for 2 hours or until frozen around edges. Using a fork, scrape mixture into icy granules. Return to freezer for a further 2 hours, scraping mixture every 30 minutes.

5 Divide peach granita among six chilled serving glasses. Top with extra peach slices and serve garnished with fresh mint leaves.