Watermelon, lychee and berries with strawberry and black pepper granita

1.For the granita, place sugar and 250ml water in a small saucepan, bring to the boil, stirring to dissolve sugar, then refrigerate to cool. Process sugar syrup, strawberries and lemon juice in a blender or food processor, then strain through a fine sieve. Stir in peppercorns, pour into a shallow baking tray and freeze, scraping hourly to form crystals, until frozen (6 hours).

2.Scoop balls from watermelon with a melon-baller, then combine with strawberries, raspberries and lychees in a bowl, stir in 2 tbsp granita, then refrigerate for flavours to develop (10 minutes). Serve salad topped with granita.