Mint mojito granita

Serves 6 Prep time 90 minutes
Cooking time 10 minutes

mint mojito granita
200g unrefined caster sugar
775ml water
100ml fresh lime juice
100ml good quality white rum
peppermint essential oil (available at any good supermarket or specialty baking store)

• Make sugar syrup by boiling sugar and water together. Set aside to cool and add lime juice, rum and a few drops of peppermint oil.
• Pour mixture into a shallow metal cake tin and place into the freezer.
• When ice crystals begin to form around the edges of the cake tin, stir the mixture with a fork. Continue to stir the granita every 30 minutes by breaking up the frozen parts near the edges into smaller chunks and raking them toward the centre. Continue to freeze and break up the ice crystals until completely frozen.

mint sugar
60g unrefined caster sugar
25g spearmint leaves

• Pound sugar and spearmint leaves with a pestle and mortar until the sugar darkens and the natural essential oils are released.

serve
green melon balls, scooped up with a tiny spoon (6 per person)
sprinkle of spearmint leaves
6 wedges of lime

• Arrange the green melon balls in a serving glass. Scrape across the top of the frozen mixture with a large spoon and place on top of the green melon balls. Garnish with spearmint leaves and wedge of lime.

Han says: “The ubiquitous Mojito is turned into a simple and elegant dessert…for adults.”

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