1 medium pawpaw, chopped and deseeded
200ml pawpaw juice
handful mint leaves, chopped
Blitz the chopped pawpaw and juice together in a blender until you get a smooth consistency. Pour into a metal bowl then add the mint. Freeze until icy around the edges (about 25 minutes). Using a fork, stir the icy portions into the middle of the bowl. Freeze until the mixture is frozen, stirring the edges into the centre every 20 minutes. Scrape the granita into flaky crystals, cover tightly and freeze. Scrape the granita into chilled glass bowls.