Ingredients
1/2 litre of mineral water
1/2 l of Andalusian sugar cane molasses
Fried corn to tate
Salt flakes to suit your taste
Mint leaves to suit your taste
Method
Make a kind of mead by heating the water and, when it is hot (not boiling), add the Andalusian sugar cane molasses, stirring until a homogeneous mixture is made. Bring to a boil, turn off, leave at room temperature before freezing.
When it is going to be prepared, put it in a slushie machine and, when it is slushy, plate it.
Plating: arrange a little Andalusian sugar cane molasses on the bottom of a plate/glass, over it the mead granita, some fried corn grains and decorate with some mint leaves.