Granita is a light dessert, one you could enjoy any day of the week. The hibiscus flowers make it extra special and elevate the simple ice to dinner-party status. The trick to the granita's texture is to stir, or mash, it several times during freezing. This prevents it from freezing in a solid block.

　　

Ingredients

Serves 4

　　6 dried hibiscus flowers, about 1/2 ounce

　　3/4 cup sugar

　　Juice of 1 lime

　　1/4 cup chopped fresh mint leaves

　　4 whole fresh mint leaves

　　

Method:

Step 1

Bring 2 cups water to a boil. Remove from the heat and steep the hibiscus flowers in the water for 5 to 7 minutes. Discard the hibiscus flowers. Add the sugar to the hot water and stir until melted. You may need to return it to the heat for a minute or two to dissolve the sugar. Remove from the heat and let cool to room temperature. Add the lime juice and chopped mint leaves.

　　

Step 2

Pour the liquid into a shallow bowl and place in the freezer. Freeze for 3 to 4 hours while mashing the large chunks of ice every 30 minutes or so.

　　

Assembly:

Step 3

Spoon the granita into chilled glasses and garnish with the whole mint leaves.

　　

Nutrition Per Serving

120 calories

　　0 g fat

　　0 g sat fat

　　0 mg chol

　　3 mg sodium

　　34 g carb

　　28 g sugar

　　1 g fiber

　　0 g protein

　　26 mg calcium

　　From Art Smith's Healthy Comfort © 2013 by Art Smith. Reprinted with permission by Harper One, an imprint of HarperCollins PublishersBuy the full book from HarperCollins or from Amazon.