Mojito Granita

• 2 1/2 cups (625 ml) water
• 1/2 cup (100 g) sugar
• 2 limes, preferably unsprayed
• 1 cup (40 g) lightly packed fresh mint leaves
• 1/2 cup (125 ml) freshly squeezed lime juice (from about 6 limes)
• 3 tablespoons (45 ml) white or light rum

1. Add the water and sugar to a small, nonreactive saucepan, then grate the zest from the 2 limes directly into the saucepan.
2. Bring the mixture to a boil and cook, stirring occasionally, until the sugar is dissolved.
3. Reserve 5 of the mint leaves, add the remaining mint to the saucepan, and remove from the heat.
4. Cover and let stand for 8 minutes, then remove the cover and let cool to room temperature.
5. 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.
6. Discard the mint leaves.
7. Stir in the lime juice and rum, then finely chop the reserved 5 mint leaves and add them as well.
8. Freeze according to the instructions for freezing granita on page 145.
9. If you love the refreshing taste of mint as much as I do, pair this with a scoop of Fresh Mint Ice Cream (page 99).

water, sugar, unsprayed, mint, freshly squeezed lime juice, white

Taken from www.epicurious.com/recipes/food/views/mojito-granita-379953 (may not work)