Rhubarb Strawberry Granita

Directions

• In a large saucepan, bring the water, sugar, rhubarb and strawberries to a boil. Cook and stir until sugar is dissolved. Strain; discard pulp and seeds.
• Transfer syrup to an 8-in. square dish. Stir in orange liqueur; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes. Stir granita with a fork just before serving; spoon into dessert dishes. Garnish with mint if desired.