Fig and Balsamic Vinegar Granité

1. Combine all the ingredients and bring to the boil.
2. Use a hand-held blender to purée any remaining pieces of fig.
3. Pour the hot mixture through a straining cloth (the strained seeds can be kept and toasted separately, they're delicious).
4. Pour the juice into a suitable container and place in the freezer.
5. Scrape the frozen juice with a fork to form a granité.

Serving suggestions: as part of an amuse-bouche with a balsamic vinegar espuma; as a pre-dessert with raspberry semifreddo and a tarragon crisp; with red fruit or citrus desserts.