Summer cup granita

Put the sugar in a medium saucepan with 300ml water, the mint sprigs and peeled orange zest. Set over a medium-high heat and bring to the boil, stirring until sugar dissolves. Remove from the heat and pour into a mixing bowl to cool. After 5 mins remove the mint and orange peel.

Put the strawberries in a blender with the orange juice and blend until smooth. Strain through a sieve into a jug, then stir in the Summer Cup. Add the sugar syrup to the jug and mix everything well.

Pour into a large, shallow, freezer-proof container. Freeze for 1 hr until starting to freeze around the edges. Remove from the freezer and beat with a fork, then freeze for another 1 hr and beat again. Repeat two or three more times until you have crunchy, slushy crystals.

To serve, beat briefly with the fork and divide between four chilled glasses. Peel ribbons from the cucumber and use to garnish along with fresh strawberry slices, if using, and extra mint leaves.

The granita is best eaten on the day it is made but will keep covered in the freezer for up to 5 days.