To make the granita, pour the water and sugar into a small pan and bring to the boil, reduce the heat and simmer for approx. 2 mins. Add the apricots, return to the boil. Remove the pan from the heat, allow to cool a little. Add the lemon zest, lemon juice and schnapps. Puree the mixture, strain it through a fine sieve into a shallow dish.
Cover and freeze the mixture for approx. 5 hrs., scrape the mixture four times with a fork until frozen.
Place the olives in a bowl, add the oil, vinegar and thyme, season and mix well.
Plate up the burrata, prise open the middle. Place the marinated olives in the centre and serve the granita on top.