Step 1

In a small saucepan, combine the sugar, water, and mint leaves, and bring to a boil. Reduce to a simmer and cook for about 3 minutes until the sugar is dissolved.

Step 2

Set the mint simple syrup aside to cool.

Step 3

In a blender (or food processor), combine the watermelon, raspberries, lime juice, lime zest, and salt. Add in a ¼ cup of the mint simple syrup and blend until smooth (save the rest of the syrup for the candied lime peel).

Step 4

Pour the mixture into a 9×13 glass or stainless steel baking dish. Freeze for 2 hours. Scrape the granita with a fork.

Step 5

Freeze again until completely icy, scraping every hour (this process should take about 5 hours total).

Step 6

Scrape the granita into bowls and garnish with a few strips of candied lime peel (recipe below).

Step 7

Meanwhile, bring a small saucepan of water to a boil. Add the lime peel and boil for 1 minute. Using a slotted spoon, remove the peel to an ice bath.

Step 8

While the peel cools, bring the rest of the mint simple syrup back to a boil. Drain the peel and add it to the simply syrup. Simmer it for about 8-10 minutes.

Step 9

Transfer the peel to a wire rack to dry. Toss it with a tablespoon of sugar to finish.