LIME GRANITA W/CANDIED MINT LEAVES

By BobD

Ingredients

• 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.
• Granita
• 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
• Créme fraîche
• 1/2 cup créme fraîche or sour cream
• 1 1/2 tablespoons powdered sugar

Details

Servings 6

Preparation

Step 1

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 5 minutes. Cool syrup. Stir in lime juice. Transfer lime syrup to 11 x 7 x 2-inch glass baking dish. Cover and place in freezer. Stir every 45 minutes until frozen, about 3 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 3 hours. DO AHEAD Can be made 1 day ahead. Store in airtight container at room temperature.

For créme fraîche:
Mix créme fraîche and sugar. DO AHEAD Can be made 1 day ahead. Cover and chill.

Using fork, scrape granita to loosen. Spoon granita into bowls or lime halves; drizzle with créme fraîche, garnish with candied mint leaves, and serve immediately.

Makes 6 servings.