Sicily meets Mexico in this refreshing summer treat.

1½ cup dried hibiscus flowers
2 cups water
½ cup sugar
juice of 3 limes
mint leaves for garnish

Combine water and sugar in a saucepan and bring to a boil until the sugar dissolves. Remove from the heat, add the hibiscus flowers and steep for 5 to 7 minutes.

Strain into a baking dish and stir in the lime juice. Freeze for 3 to 4 hours scraping and mashing the ice with the tines of a fork every 30 minutes or so.

Spoon the granita into glasses, garnish with fresh mint and serve.

Serves 4