Pomegranate and yogurt granitas with mango and mint

1. Heat the sugar and 180ml water in a pan. Stir and slowly bring to the boil (the sugar should be dissolved by now). Remove from the heat; add the tea bag and mint leaves. Steep for 5 minutes, then pour the syrup through a sieve into a bowl (discard the tea bag and mint). Set aside to cool.

2. Meanwhile, chill a handful of pomegranate seeds to garnish; briefl y whizz the remaining seeds in a food processor, then pass through a sieve until you have 150ml juice. Mix ½ the syrup with the pomegranate juice and pour into a robust container (thinner plastic tubs may break). Mix the other ½ of the syrup with the yogurt until combined and pour into another strong container. Freeze both for at least 6 hours or overnight.

3. When nearly ready to serve the starter, use a fork to scrape and pull the pomegranate granita backwards into very fi ne crystals, then put back in the freezer until needed. Do the same with the yogurt granita.

4. To serve, put the mango in bowls with the pomegranate and yogurt granitas, then scatter over the pomegranate seeds and extra mint leaves.