Daiquiri Granita

Mash the lime zest with 1/2 teaspoon of the sugar to release its oil.  In a medium saucepan, combine the reaming sugar and the water, bring to a boil while stirring and cook until the syrup is clear.  Remove from the heat and stir in the lime juice, rum, and zest.  Let cook, cover, and refrigerate for 1 to 2 hours, or unit thoroughly chilled.

Freeze the mixture in an ice cream maker according to the manufactures instructions.  Pour the mixture into an 9 -9" square metal pan or a half gallon plastic contain.  Cover with aluminum foil, plastic wrap or a lid, and freeze unit firm, about 2 - 3 hours.  Transfer to an electric mixer or food processor and beat until light and fluff.  Transfer to a container, cover and freeze until firm, about 1 -2 hours.  Serve garnished with blossoms or mint.