LIME GRANITA WITH CANDIED MINT LEAVES AND CRèME FRAîCHE

Lime Granita with Candied Mint Leaves and Crème Fraîche image

Provided by Melissa Clark

Yield Makes 6 servings

Number Of Ingredients 11

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Granita
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
Créme fraîche
1/2 cup créme fraîche or sour cream
1 1/2 tablespoons powdered sugar

Steps:

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.
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.
For créme fraîche:
Mix créme fraîche and sugar. DO AHEAD Can be made 1 day ahead. Cover and chill.
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.