Plum, ginger and sake granita

Peel and stone the plums – you should have approximately 400g of flesh and juice. Transfer to a blender with the stem ginger and blitz until smooth. Combine the sugar with the sake until mostly dissolved, and add to the blender along with the ginger syrup. Blitz to combine.

Transfer the mixture to a large, rimmed baking tray that will fit into the freezer and freeze for 45 mins. Use a fork to scrape the semi-frozen mixture into icy crumbs, then return to the freezer. Leave for another 30 mins and scrape again – you should have soft, small clumps. Serve in chilled glasses.