Directions

To Make

1. In a saucepan, combine the sugar and water. Stir until sugar has dissolved, then bring to the boil.
2. Lower heat and simmer for 8 mins. Set aside to cool.
3. Combine the sugar syrup with the umeshu and prune juice.
4. Pour into a metal container and place in the freezer.
5. After 2 hrs, or when mixture begins to freeze around the edges, use a fork to scrape the frozen sections into the mixture. Repeat every 30 mins until mixture has frozen with even-sized ice crystals.
6. To serve, spoon granita into serving bowls/cups and garnish with mint leaves.