-
1
Pour the boiling water over the 1 cup of mint leaves, cover, and steep for 30 minutes.
-
2
Strain the liquid and discard the mint leaves.
-
3
Put the cantaloupe in a food processor or blender and process on high speed until smooth.
-
4
Add the agave nectar, lime juice, mint infusion, and the 10 chopped mint leaves to the food processor or blender and pulse to combine.
-
5
Transfer to a freezer-safe 8 by 10-inch pan with sides at least 2 inches high and freeze for 1 hour.
-
6
Use a fork to rake the mixture, breaking up the frozen parts into smaller bits and pushing them toward the center, like a pile of leaves.
-
7
Return the granita to the freezer and repeat the raking process twice more at 30 minute intervals until entirely frozen.
-
8
To make frozen fruit pops, see the Variation on page 161.
-
9
Use caution when opening the freezer door while the granita is freezing.
-
10
You want to end up with this frozen delight in your belly and not on the bottom of the freezer!
-
11
Store in an airtight container in the freezer for 3 weeks.
-
12
(per serving)
-
13
Calories: 95
-
14
Total Fat: 0.3g (0.1g saturated, 0g monounsaturated)
-
15
Carbohydrates: 24g
-
16
Protein: 1g
-
17
Fiber: 2g
-
18
Sodium: 25mg
