Lime Granita with Candied Mint Leaves and Creme Fraiche

1. 1

   Bring 2 cups water and 1 cup sugar to boil in medium saucepan, stirring until sugar dissolves.

2. 2

   Reduce heat to medium and simmer 5 minutes.

3. 3

   Cool syrup.

4. 4

   Stir in lime juice.

5. 5

   Transfer lime syrup to 11 x 7 x 2-inch glass baking dish.

6. 6

   Cover and place in freezer.

7. 7

   Stir every 45 minutes until frozen, about 3 hours.

8. 8

   DO AHEAD Granita can be made 2 days ahead.

9. 9

   Cover and keep frozen.

10. 10

    Place sugar on small shallow plate.

11. 11

    Brush both sides of 1 mint leaf lightly with egg white; dredge in sugar.

12. 12

    Transfer mint leaf to rack.

13. 13

    Repeat with remaining mint leaves.

14. 14

    Let mint stand at room temperature until dry, about 3 hours.

15. 15

    DO AHEAD Can be made 1 day ahead.

16. 16

    Store in airtight container at room temperature.

17. 17

    Mix creme fraiche and sugar.

18. 18

    DO AHEAD Can be made 1 day ahead.

19. 19

    Cover and chill.

20. 20

    Using fork, scrape granita to loosen.

21. 21

    Spoon granita into bowls or lime halves; drizzle with creme fraiche, garnish with candied mint leaves, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.