Mint Granita

This was left out a little too long

This was left out a little too long

Our mint plant is already on a roll and we love coming up with ways to use the leaves. The stems and leaves can be used in this simple recipe. The recipe below is for a small batch, but can easily be double or tripled.

Mint Granita

  • 1 cup water
  • 1 cup sugar
  • 1/2 cup torn mint leaves
  • 1 oz clear rum

Combine sugar, mint and water in a small stock pan and bring to a boil. Remove from heat and let mint steep until cool. Puree in a blender then strain over a pie plate or similar sized container to remove the remaining mint. Stir in rum and freeze. To serve scrape into bowls.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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7 Responses to Mint Granita

  1. A_Boleyn says:

    I wish I were growing mint in a garden just so I could make this.

  2. laurasmess says:

    Yum, fantastic post. We’re actually heading towards winter now (sad face) so the idea of icy cold drinks isn’t quite as appealing as it would normally be… but I definitely want to make this regardless! Love granitas. It’s like a frozen mojito, sort of ;)

  3. Mine is only a couple of inches tall right now…just big enough for seasoning some lamb meatballs last week…but it won’t be long!

  4. ChgoJohn says:

    This seems like such a no-brainer. Yet, I’ve not seen it anywhere. Good one, Greg.

  5. Raymund says:

    This definitely sounds refreshing

  6. Another thing I have never made. I have decided to give over a bed to various forms of mint too as it’s not good at growing anything else, but mint will pretty much grow anywhere won’t it? I bet granita is fab on a hot day, especially mint granita.

  7. Pingback: Sunday Suppers: Summer Gourmet | Rufus' Food and Spirits Guide

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