Hull and chop fruit, then tip them into a bowl
with the sugar and lemon juice. Bring a kettle
of hot water to the boil and pour over 300ml
boiling water. Leave everything to macerate
until cool, then blitz in a food processor until
smooth. Push the purée through a sieve.
Clear a shelf in the freezer and place a sided
metal tray in to chill. Pour the mix into the tray and cover with cling film.
Freeze the liquid until frozen around the edges
and slushy in the middle. Use a fork to break up
the ice into smaller
crystals. Return the tray to
the freezer. Repeat the
breaking up process
every half hour (at least
three times) until it’s completely frozen and
the texture of snow. For a quicker method: freeze the mixture
in an ice tray, then blitz the cubes in a food
processor just before serving. The texture
will be slightly slushier, but just as delicious.