150g caster sugar

100ml water

1 peach, roughly chopped

1 plum, roughly chopped

1 Granny Smith apple, roughly chopped

120ml orange juice (zest the orange before juicing and save for the biscuits)

60ml lemon juice

FOR THE BISCUITS

70ml extra virgin olive oil

50g blanched almonds

100g plain flour

40g icing sugar (plus 40g extra for coating)

⅛ tsp salt

1 tsp finely grated orange zest

¼ tsp vanilla extract

1. For the granita, combine wine, sugar and water in a medium saucepan and stir gently over a medium heat until the sugar has dissolved. Add the chopped fruit and simmer for 2 minutes. Remove from heat and stir in the orange and lemon juices. Cool to room temperature, then pour into a shallow baking dish or rectangular food storage container (ideally to give a depth of about 3cm) and place in the fridge to chill for at least 2 hours or overnight.

2. Strain the liquid, discard the fruit, then decant the sangria back into the container. Cover with a lid or cling film and place in freezer.

3. When the liquid has formed an iced rim around the edge (about two hours), scrape with a fork and combine with the remaining liquid in the container, then place back in the freezer. Repeat this scraping every few hours until the mixture forms a smooth consistency of ice crystals. Keep frozen until serving.

4. To make the biscuits, put the olive oil in a small container and freeze for at least one hour. Preheat the oven to 150°C and roast the almonds for 10-12 minutes or until they take on some colour, then leave to cool.

5. Transfer almonds to a food processor and process until finely chopped. Add the flour, icing sugar, salt and zest, then process for another minute until fully combined. Remove the olive oil from the freezer – it won't be quite frozen – and add to the food processor together with the vanilla extract. Pulse until the mixture comes together, then form a ball with the dough and wrap loosely in cling film. Press to flatten into a disc and chill in the fridge for 30 minutes.

6. Preheat the oven to 170°C. Line a baking tray with baking paper. Roll the dough into balls about the size of a ping-pong ball. Spread out on the lined tray and bake for 16-18 minutes; the underside of the biscuits should be firm and a light golden brown.

7. Remove biscuits from oven and allow to rest for 3 minutes on the tray. Sift the extra icing sugar into a bowl, then one at a time, gently roll the warm biscuits in the icing sugar. Return them to the still-hot tray and allow the icing sugar to set into a thin coating.

8. When ready to serve, scrape the granita into chilled glasses and serve immediately, with the biscuits on the side.

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