Minted Lemon Granita

     From Gourmet magazine.

     270 MINUTES

     30 minutes to make

     240 minutes to freeze

     1/3 cup sugar

     1 cup fresh lemon juice

     1 cup packed fresh mint leaves, rinsed and spun dry

     In a saucepan combine the sugar and the lemon juice, bring the mixture to a boil, stirring until the sugar is dissolved, and let the syrup cool.

     In a blender or food processor puree the mint with the syrup, transfer the mixture to 2 metal ice-cube trays without dividers or a shallow metal pan, and freeze it, stirring and crushing the lumps with a fork every 30 minutes, for 2 to 3 hours, or until it is firm but not frozen solid.

     Scrape the granita with a fork to lighten the texture and serve it in chilled goblets.

     Makes about 3 cups or 6 servings.

     Per serving: 58 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 15 g carbohydrates; 0 mg cholesterol; 5 mg sodium; 1 g protein; 1 g fiber.