- STEP 1
Mix the sugar with 1 ltr water in a medium saucepan. Bring to the boil, then cool to room temperature.
- STEP 2
Blend the mint, lime juice and bergamot zest and juice in a food processor, then add the cooled syrup and blend until combined. Pour into a plastic container and freeze, stirring with a fork every 30 mins until frozen.
- STEP 3
To serve, scoop the granita into chilled glasses and pour the rum over.