Directions

1. In a blender, combine all of the ingredients and purée until smooth.
2. Transfer the granita mix to a freezer-safe glass, ceramic, or metal loaf pan and freeze for about 3 to 4 hours, until the granita is fully frozen on the edges and slushy in the center.
3. Gently stir so that you have a slushy, crunchy mix.
4. Serve garnished with mint.