PREPARE: Peel and dice the kiwi fruit, and place a small, shallow baking dish or jelly roll pan in the freezer.

MAKE THE SIMPLE SYRUP: In a small saucepan, combine the sugar, lemon juice or citric acid and 175ml (¾ cup) water. Bring to a simmer over medium heat, then set aside to cool to room temperature.

BLEND: In a food processor with the blade attachment fitted or a large blender, pulse the fruit until pureed. Pour in the sugar syrup, then pulse until well combined.

STIR THE GRANITA: Pour the mixture into the chilled dish and set a timer for 1.5 hours. When the timer is up, take the dish out of the freezer and use a fork to gently bring the ice crystals that have formed around the outside into the middle of the dish.

REPEAT: Repeat at half-hour intervals until the mixture is entirely frozen - this will take up to 4 hours, but the active work only takes seconds.

STORE: You will end up with a big bowl of delicious, pale green ice crystals. When the granita is fully frozen, cover the dish or transfer it to an air-tight container and keep it in the freezer until needed.