Lime Granita with Candied Mint Leaves and Crème Fraîche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
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 |
1/2 cup créme fraîche or sour cream |
1 1/2 tablespoons powdered sugar |
Directions:
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.
2. 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.
3. For créme fraîche: Mix créme fraîche and sugar. DO AHEAD Can be made 1 day ahead. Cover and chill.
4. 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.
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