- ½ cup sugar
- ½ cup water
- ½ cup freshly squeezed lime juice
- 1 bunch mint, leaves only
- ¼ cup plus 1 tablespoon light rum
- 1-½ two-gram gelatin sheets
In a small saucepan, bring the sugar and water to a boil, while stirring, until the sugar is dissolved. Let cool.Stir together Â½ cup of the sugar syrup and lime juice. Pour the liquid into a loaf pan and place in the freezer. Stir occasionally with a fork, until the liquid is frozen and granular.In a small pot of boiling water, blanch the mint leaves until tender, about 2 to 3 minutes. Drain the leaves and cool them in ice water. Drain again and squeeze the leaves to remove excess water.Place the blanched mint leaves, rum and remaining sugar syrup in the blender and purée until smooth.
Soften the gelatin sheets in a small bowl of cold water. Lift the gelatin out of the water and squeeze it gently to remove the excess moisture. In a small saucepan, warm together the gelatin and ¼ cup rum-mint mixture just until the gelatin is dissolved. Stir in the remaining rum-mint mixture. Fill each glass one-third full and refrigerate until just barely set. Top off with the lime granité and add light rum to taste. Stir before drinking. Serves 4.