Place the apricot, sugar and water in a saucepan over medium heat and stir until the sugar is dissolved. Simmer for 2–3 minutes, remove from the heat and allow to cool. Place the mixture in a food processor and process until smooth. Pour into a 20cm-square metal tray and freeze for 2½ hours, scraping with a fork every 30 minutes.* Scoop the apricot granita into bowls and serve immediately. Serves 4.
* It's important to freeze the granita in a metal tray because the metal keeps the mixture colder and at the right consistency. Breaking up the granita at intervals during the freezing time separates the ice crystals before they are fully set.