NEW POST!!! Finally! This weekend, I had time to make new things and update my food blog. Who knew that starting a new full-time job and moving apartments could make me so busy, so incredibly busy that I wouldn’t be able to do two of my favorite pastimes: grocery shopping + cooking. I am finally not living out of suitcases anymore.
I know this dessert is ideal for the summer time but I’ve been dying to try another flavor since making the raspberry granita in Boston. Nevertheless, it is refreshing and a great palate cleanser. This granita is both sweet and bitter at the same time – love!
- 3 cups water
- 1 cup cane sugar
- 5 limes, zest and juiced
- 1 cup packed mint leaves, torn
- Mint sprigs, for garnish
Make syrup in a small saucepan over medium heat: combine water and sugar. Bring to a boil and carefully stir until sugar has dissolved. Add in torn mint leaves and steep for 15 minutes, covered. Strain in a bowl and cool over an ice bath.
Stir in lime juice and zest and pour mixture into a shallow pan and place in the freezer for 1 hour. Remove and scrape the crystallized lime-mint syrup from the sides of the pan and return to the freezer. Repeat this process every 45 minutes, until completely frozen or for about 4 hours.
Serve by fluffing the flakes with a fork and garnish with a mint sprig.