Cantaloupe Granita with Mint

• 1/4 cup boiling water
• 1 cup fresh mint leaves, loosely packed, plus 10 fresh mint leaves, finely chopped
• 6 cups chopped cantaloupe
• 1/4 cup agave nectar
• 2 tablespoons freshly squeezed lime juice

1. Pour the boiling water over the 1 cup of mint leaves, cover, and steep for 30 minutes.
2. Strain the liquid and discard the mint leaves.
3. Put the cantaloupe in a food processor or blender and process on high speed until smooth.
4. Add the agave nectar, lime juice, mint infusion, and the 10 chopped mint leaves to the food processor or blender and pulse to combine.
5. Transfer to a freezer-safe 8 by 10-inch pan with sides at least 2 inches high and freeze for 1 hour.
6. Use a fork to rake the mixture, breaking up the frozen parts into smaller bits and pushing them toward the center, like a pile of leaves.
7. Return the granita to the freezer and repeat the raking process twice more at 30 minute intervals until entirely frozen.
8. To make frozen fruit pops, see the Variation on page 161.
9. Use caution when opening the freezer door while the granita is freezing.
10. You want to end up with this frozen delight in your belly and not on the bottom of the freezer!
11. Store in an airtight container in the freezer for 3 weeks.
12. (per serving)
13. Calories: 95
14. Total Fat: 0.3g (0.1g saturated, 0g monounsaturated)
15. Carbohydrates: 24g
16. Protein: 1g
17. Fiber: 2g
18. Sodium: 25mg

boiling water, mint, cantaloupe, nectar, freshly squeezed lime juice

Taken from www.epicurious.com/recipes/food/views/cantaloupe-granita-with-mint-379266 (may not work)