Mojito Granita

Desserts can be more than just sweet cakes and cookies!  For a sweet drink try the Mojito Granita from The Perfect Scoop by David Lebovitz.

2 1/4 c. water
1/2 c. sugar
2 limes
1 c. lightly packed fresh mint leaves
1/2 c. lime juice (about 6 limes)
3 TBLS white or light rum


Add the water and sugar to a saucepan, then grate the zest from 2 limes into the saucepan.  Bring to a boil, stirring occasionally until the sugar is completely dissolved.  Add all but 5 mint leaves to the saucepan and remove from the heat.  Cover and let stand for 8 minutes, then remove the cover and let cool to room temperature.  Once cool, strain the mixture into the container that will be used to freeze the granita.  Stir in the lime juice and rum, then finely chop the 5 mint leaves and add them as well.
To freeze, place the mixture into the freezer.  Begin checking it after 1 hour.  Once it begins to freeze around the edges, using a fork, stir the mixture.  Keep checking it and stirring until you have fine crystals of granita.  If it freezes too much, then leave it out at room temperature until it is soft enough to stir with a fork.