Minimal ingredients, easy to make and low in fat – what a winning combination! In fact, depending on your flavour choice, granita can be dairy free and nut free as wel,l this is beacuse the formular is soooo simple – sugar, water, plus natural flavouriing. Once you see how simple granita is to make, this frozen Italian treat is sure to become a family favourite.

Lemon and Lime Granita There’s nothing quite like the refreshing flavours of lemon and lime to cleanse your palate. Try this tangy post-dinner treat! What you’ll need: 2 lemons 2 limes 150mL water 100g caster sugar What to do: Zest the lemons and limes. Mix water, sugar and zest into a pan on a gentle heat. Heat until mixutre comes to a simmer and sugar is dissolved. Remove from heat and squeeze in juice from the lemons and limes. Strain mixture and pour into a shallow tray that is freezer-proof. Cover with glad wrap, put in freezer and allow to cool for 2 hours until mixture begins to freeze at the edges. Get a fork and rake through to break up the ice crystals – return to freezer. Repeat this process in 30 minutes to loosen up the ice crystals. Return to the freezer until ready to serve. Only 101 calories per serving!

Raspberry Granita I can never go past raspberries when they are in season! Nothing screams summer more than a delicious raspberry granita. What you’ll need: 1 lemon 700g raspberries 150g caster sugar What to do: Zest and juice the lemon. Put all the ingredients into a saucepan and heat gently until the sugar dissolves completely. Take off the heat, strain and set aside to cool. Pour into a shallow tray that is freezer proof. Cover with cling film, put in freezer and allow to cool for 30 minutes until mixture begins to freeze at edges. Rake through the mixture with a fork to break up the ice crystals, then return to freezer for around 40 minutes or until firm. Transfer to the fridge for around 30 minutes before serving. Only 129 calories per serving!

Cucumber and Lime Granita Want to try something a little more adventurous? Go for this refreshing twist on the classic granita. What you’ll need: 150g caster sugar 250mL water Zest and juice of 4 limes 2 cucumbers, peeled and de-seeded 1 bunch of mint 3 tbsp Demerara sugar (available from supermarkets What to do: Put caster sugar and water in a saucepan over gentle heat until sugar has dissolved. Allow to cool and add lime zest and juice. Get a food processor and blitz up the cucumber and mint until smooth. Add cucumber mix to the lime sugar syrup and pour into a shallow tray. Cover with cling wrap, put in freezer and allow to cool for 2 hours until mixture begins to freeze at edges. Get a fork and rake through to break up the ice crystals. Return to freezer. Before serving, rake through ice again to loosen up the mixture. Serve sprinkled with Demerara sugar for extra sweetness and crunch! swiish tip: add a shot of rum into this granita to turn it into an icy mojito.

*recipes adapted from Delicious magazine, BBC Good Food and Jamie Oliver