U.S. restaurant equipment and supply sources
Bring the mint and water to boil in a saucepan, reduce heat, cover and simmer for 5 minutes. Remove from heat and add sugar, stirring until dissolved. Let mixture cool, puree in a blender and strain through a fine mesh sieve, pushing to release as much liquid as possible.
Freeze in an ice-cream maker according to manufacturer's directions. If no ice cream maker is available, freeze in a freezer tray, removing the sorbet from the freezer every 3 hours and stirring. After 3 hours, cover the mixture and freeze overnight. To serve like an Italian granita, run a fork over surface of sorbet to form crystals.
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