For strawberry granita: Put the strawberries in a blender and blitz to a smooth puree. Add the sugar, blend again briefly, then pour in 570ml water and the lemon juice, and blend once more. Pour into a fine nylon sieve set over a bowl, then rub the puree through the sieve to catch any solids. Pour the mix into a freezer-proof container, cover and freeze for two hours. Stir the frozen parts into the unfrozen bits, cover again and freeze for another hour. Repeat until the granita is a completely frozen snow of ice crystals.

For rhubarb and rose granita: Put the rhubarb in a pan with the sugar, orange juice and zest, and add enough water to come level with the top of the rhubarb. Bring to a boil, then simmer until the sugar dissolves and the rhubarb softens. Blitz the rhubarb mix until smooth, pass through a sieve, stir in rose water, cover and freeze for at least eight hours. Before serving, scrape with a fork to soften and break down into crystals, then serve with chopped pistachios and rose petals.

For almond granita: Grind the almonds in a food processor. Boil water and sugar to make a syrup, cool it, then stir in the almonds and chill for at least four hours. Strain the syrup, pour into a container and freeze. Scrape every hour until frozen. Roast grapes with honey at 210C for 20 minutes. Serve the granita topped with roasted grape halves.