Ice cold blackberry granita with cream

Put the blackberries, lemon juice, water, sugar and grated lemon zest in a saucepan. Let simmer for 5 minutes on a low heat until the sugar has dissolved.

Place the hand blender in the mixture and blend until you have a smooth texture. Pour through a sieve and push out the pulp with the back of a wooden spoon so that only the seeds and zest remain.

Pour the sieved liquid into a low tray, such as an ice cream or storage box. Put it in the freezer (you may want to cover this, but you don't have to if you have a fresh-smelling freezer). After 1 hour, scrape the ice crystals with a fork and return to the freezer.

Now scrape the water ice cream every hour until you serve. The granita will need to be in the freezer for at least 2 hours. Longer is also allowed, as long as you keep scraping with your fork every hour.

Whip the cream with the powdered sugar. Put a scoop of blackberry granita in each serving glass, top it with whipped cream and finish with off the granola.