Lime Granita With Candied Mint  Back to Recipes

  • 2 cups water
  • 1 ¼ cup sugar, separated
  • 4 limes
  • 12 fresh mint leaves
  • 1 egg white


Zest 2 of the limes; reserve zest. Juice all 4 of the limes to produce ½ cup fresh juice.

Meanwhile, boil water with 1 cup of sugar, stirring until sugar dissolves. Reduce heat and simmer for 5 minutes. Once the syrup is cool, stir in lime juice. Pour lime syrup into a 11 x 7-inch glass baking dish. Cover and place in freezer. Stir every 45 minutes until frozen, about 3 hours. (Granita can be made ahead up to 2 days.)

For the candied mint leaves: beat the egg white until foamy. Place ¼ cup sugar on a small plate. Brush both sides of mint leaves lightly with egg white and dredge in sugar gently to coat. Place mint on a rack and continue with remaining leaves. Let stand at room temperature until dry, about 3 hours. (Mint leaves can be made ahead up to 1 day.)

When ready to serve, use a fork to scrape and loosen the granita. Spoon granita into glasses or small bowls. Garnish with candied mint leaves and lime zest and serve with limited edition Ecco Domani Pinot Grigio!


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