Jersey Strawberry & Mint Granita with Jersey Royal Potato Shortbread Crumble

**Prepare the Strawberry-Mint Base:** Combine strawberries, mint, water, sugar, and lemon juice in a food processor. Process until smooth.

Pour the strawberry mixture into a 9x13 inch baking dish. Place in the freezer.

**Begin Freezing:** After 1 hour, use a fork to scrape the partially frozen mixture, breaking up any large ice crystals. Repeat this process every 30 minutes for about 3-4 hours, or until the granita is completely frozen and has a flaky, icy texture.

**Prepare Jersey Royal Potato Shortbread Crumble:** Preheat oven to 180°C (160°C fan/ Gas Mark 4). Line a baking sheet with parchment paper.

In a large bowl, combine the mashed Jersey Royal potatoes, plain flour, Jersey butter, icing sugar, and salt.

Rub the butter into the flour and potato mixture with your fingertips until it resembles breadcrumbs.

Gently press the mixture together to form a loose crumble. Spread the crumble evenly onto the prepared baking sheet.

Bake for 20-25 minutes, or until golden brown and crisp. Let cool completely on the baking sheet before breaking into smaller pieces.

**To Serve:** Scoop the Jersey Strawberry & Mint Granita into serving glasses. Top with the Jersey Royal Potato Shortbread Crumble. Serve immediately.