Kiwi and cider granite

1.

Peel the kiwi fruit and cut into slices. Bring the cider, 100 ml water, lemon juice, sugar and kiwi to the boil, except for 8 slices for decoration. Skim off foam. Puree with a cutting stick.

2.

Place in the freezer for 3-4 hours, stirring several times. For the sauce, drain the apricots. Catch the juice. Cut 2 apricots into wedges. Puree the remaining apricots, 100 ml apricot juice and vanillin sugar.

3.

Pour granitée with the retained fruits into pre-chilled dessert glasses. Suffice extra sauce.