Prep 30 mins
Cook 20 mins
Serving suggestions—drizzle each serving with a little rum and garnish with fresh mint sprigs.
- 2 1⁄2 cups water
- 1⁄2 cup sugar
- 2 limes
- 1 cup packed fresh mint leaves
- 1⁄2 cup fresh lime juice
- 3 tablespoons white rum
- Add the water and sugar to a small saucepan; grate the zest from the 2 limes directly into the saucepan.
- Bring mixture to a boil and cook, stirring occasionally, until the sugar is dissolved.
- Reserve 5 of the mint leaves; add the remaining mint to the saucepan, and remove from the heat.
- Cover and let stand for 8 minutes, then remove cover and let cool to room temperature.
- Once cool, strain the mixture into the container you plan to freeze the granita in, pressing firmly on the leaves to extract all the flavorful liquid.
- Discard mint leaves.
- Stir in the lime juice and rum; then finely chopped the reserved 5 mint leaves and add them as well.
- Place granita in the freezer; begin checking it after about 1 hour; once it begins to freeze around the edges, take a fork and stir the mixture, breaking up the frozen parts near the edges into smaller chunks and raking them toward the center.
- Return dish to freezer, then check mixture every 30 minutes afterward, stirring each time and breaking up any large chunks into small pieces with a fork, until you have beautiful, fine crystals.
- Serve in a chilled cocktail glass/martini glass.
really good!!! i actually poured the granita on top of half a glass of mojito! only thing i would do differently is cut back on the mint or add more lime and rum!!