cup fresh lime juice. Can use lemon, pomegranate, orange or any other flavor you like.
Candied Mint Leaves:
fresh mint leaves, washed, patted dry
large egg white, beaten until foamy
cup creme fraiche or sour cream
Tbsp. powdered sugar
For a fun presentation, serve the granita in hollowed out lime halves. To prepare the limes, snip the membranes with scissors, then scrape clean with a grapefruit spoon. For Granita: Bring 2 cups water and 1 cup sugar to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to medium and simmer for 5 minutes. Cool syrup. Stir in lime juice. Transfer syrup to 11x7x2" glass baking dish. Cover and place in freezer. Stir every 45 minutes until frozen; about 5 hours. DO AHEAD. Granita can be made 2 days ahead. Cover and keep frozen. For Candied Mint Leaves: Place sugar on small shallow plate. Brush both sides of 1 mint leaf lightly with egg white, dredge in sugar. Transfer mint leaf to rack. Repeat with remaining mint leaves. Let mint stand at room temperature until dry, about 5 hours. DO AHEAD. Can be made 1 day ahead. Store in airtight container at room temperature. For Creme Fraiche: Mix creme fraiche and sugar. DO AHEAD. Can be made 1 day ahead. Cover & chill. Using a fork, scrape granita to loosen. Spoon granita into bowls or lime halves, drizzle with creme fraiche. Garnish with candied mint leaves, and serve immediately.