Add the water and sugar to a small, nonreactive saucepan, then grate the zest from the 2 limes directly into the saucepan. Bring the mixture to a boil and cook, stirring occasionally, until the sugar is dissolved. Reserve 5 of the mint leaves, add the remaining mint to the saucepan, and remove from the heat. Cover and let stand for 8 minutes, then remove the cover and let cool to room temperature.
Once cool, strain the mixture into the container you plan to freeze the granita in, pressing firmly on the leaves to extract all the flavorful liquid. Discard the mint leaves. Stir in the line juice and rum, then finely chop the reserved 5 mint leaves and add them as well.
To freeze granita, pour the mixture into the dish a place in the freezer. Begin checking it after about 1 hour. Once it begins to freeze around the edges, take a fork and stir the mixture, breaking up the frozen parts near the edges into smaller chunks and raking them toward the center. Return the dish tot he freezer, then check the mixture every 30 minutes afterward, stirring each time and breaking up any large chunks into small pieces with a fork, until you have beautiful, fine crystals of homemade granita. If at any time the granita freezes too hard, simply leave it out at room temperature for a few minutes until it softens enough to be stirred again with a fork, and rake it back ito crystals. Then return it to the freezer.
Yield: About 1 quart (1 liter).
back to ice cream article - more recipes back to chef & cookbook recipes
Reprinted with permission from ©David Lebovitz, The Perfect Scoop: Ice Creams, Sorbets, Granitas and Sweet Accompaniments published by Ten Speed Press. Click to discover more and read book review