Photo: Marco Del Grande
- 2 cups mint leaves
- 1.25 litres filtered or still mineral water
- 190g castor sugar
- 250ml lemon juice, freshly squeezed
Wash mint leaves thoroughly and dry well. Place in airtight container with 1 litre filtered water. Refrigerate 24 hours. Cold infusion works better than heat with mint - it imparts a fresh flavour without ''stemmy'' bitterness and doesn't leech the green from the leaves, keeping the granita white.
Bring remaining 250ml water and sugar to the boil. Remove as soon as it's boiling and cool. Sieve mint infusion through muslin to remove any fine particles. Stir into cooled sugar syrup with lemon juice. Place in a clean, shallow plastic container with a lid and put into the freezer. After an hour, it should begin to freeze. Remove and give mixture a quick whisk so it forms small crystals rather than setting hard. Repeat every 15 minutes until set.
- Cuisine - Italian
- Course - Dessert