Lime Granita w/Candied Mint Leaves and Creme Fraiche

By zboni

Ingredients

• Granita:
• 2 cups water
• 1 cup sugar
• 1/2 cup fresh lime juice. Can use lemon, pomegranate, orange or any other flavor you like.
• Candied Mint Leaves:
• 1/4 cup sugar
• 12 fresh mint leaves, washed, patted dry
• 1 large egg white, beaten until foamy
• Creme Fraiche:
• 1/2 cup creme fraiche or sour cream
• 1-1/2 Tbsp. powdered sugar

Preparation

Step 1

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.