Key Lime Daiquiri Granita

1 cup sugar4 cups water4 ounces Key lime juice3 ounces white rumBring sugar and water to a boil and cook 1 minute. Let cool to room temperature. Pour into stainless-steel bowl and add Key lime juice and rum. Place in freezer for 6-8 hours, scraping the sides every 30 minutes or so with a fork to break up crystals that have formed around the edge of the bowl. Entire mixture will have a grainy texture.Serve in chilled tulip glass, garnish with fresh mint, fresh fruit or filberts.Serves six to eight.Cook's note: Granita is best served the same day it is prepared. If kept longer, it may form a solid mass. It can be broken into crystals again by placing in food processor and pulsing several times. Overprocessing will make the mixture too soft.Chef/owner Richard Rivera, Ambrosia Patisserie, Barrington