Lime Granita with Candied Mint Leaves and Creme Fraiche

• 2 cups water
• 1 cup sugar
• 1/2 cup fresh lime juice
• candied mint leaves
• 1/4 cup sugar
• 12 fresh mint leaves, washed, patted dry
• 1 large egg white, beaten until foamy
• 1/2 cup creme fraiche or sour cream
• 1 1/2 tablespoons powdered sugar

1. Bring 2 cups water and 1 cup sugar to boil in medium saucepan, stirring until sugar dissolves.
2. Reduce heat to medium and simmer 5 minutes.
3. Cool syrup.
4. Stir in lime juice.
5. Transfer lime syrup to 11 x 7 x 2-inch glass baking dish.
6. Cover and place in freezer.
7. Stir every 45 minutes until frozen, about 3 hours.
8. DO AHEAD Granita can be made 2 days ahead.
9. Cover and keep frozen.
10. Place sugar on small shallow plate.
11. Brush both sides of 1 mint leaf lightly with egg white; dredge in sugar.
12. Transfer mint leaf to rack.
13. Repeat with remaining mint leaves.
14. Let mint stand at room temperature until dry, about 3 hours.
15. DO AHEAD Can be made 1 day ahead.
16. Store in airtight container at room temperature.
17. Mix creme fraiche and sugar.
18. DO AHEAD Can be made 1 day ahead.
19. Cover and chill.
20. Using fork, scrape granita to loosen.
21. Spoon granita into bowls or lime halves; drizzle with creme fraiche, garnish with candied mint leaves, and serve immediately.

water, sugar, lime juice, candied mint, sugar, mint, egg white, creme fraiche, powdered sugar

Taken from www.epicurious.com/recipes/food/views/lime-granita-with-candied-mint-leaves-and-creme-fraiche-239078 (may not work)