Cantaloupe and Mint Granita

• 2 cups water
• 1 cup sugar, plus extra, as needed
• 1 1/4 cups fresh mint leaves, packed, divided
• 1 (2 1/2 to 3-pound) cantaloupe melon, peeled, seeded and cut into 1-inch pieces to yield about 4 cups flesh
• 3 tablespoons fresh lime juice (from about 2 large limes)

1. In a small saucepan, combine the water, sugar, and 1 cup mint leaves over medium heat.
2. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes.
3. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
4. Strain before using.
5. In a blender, puree the cooled syrup, cantaloupe, and lime juice until smooth.
6. Taste, and adjust the sweetness by blending in 1 extra tablespoon of sugar at a time.
7. Add the remaining mint leaves and blend until finely chopped.
8. Pour the mixture into a 9-by-13-by-2-inch glass baking dish and freeze until firm, at least 8 hours or overnight.
9. Use the tines of a fork to scrape the granita into chilled bowls and serve.

water, sugar, mint, cantaloupe, lime juice

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/cantaloupe-and-mint-granita-recipe.html (may not work)