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Lime Granita with Candied Mint Leaves and Crème Fraîche

['2 cups water', '1 cup sugar', '1/2 cup fresh lime juice', 'candied mint leaves', '1/4 cup sugar', '12 fresh mint leaves, washed, patted dry', '1 large egg white, beaten until foamy', '1/2 cup créme fraîche or sour cream', '1 1/2 tablespoons powdered sugar']

Bring 2 cups water and 1 cup sugar to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Cool syrup. Stir in lime juice. Transfer lime syrup to 11 x 7 x 2-inch glass baking dish. Cover and place in freezer. Stir every 45 minutes until frozen, about 3 hours. DO AHEAD Granita can be made 2 days ahead. Cover and keep frozen.
Place sugar on small shallow plate. Brush both sides of 1 mint leaf lightly with egg white; dredge in sugar. Transfer mint leaf to rack. Repeat with remaining mint leaves. Let mint stand at room temperature until dry, about 3 hours. DO AHEAD Can be made 1 day ahead. Store in airtight container at room temperature.
Mix créme fraîche and sugar. DO AHEAD Can be made 1 day ahead. Cover and chill.
Using fork, scrape granita to loosen. Spoon granita into bowls or lime halves; drizzle with créme fraîche, garnish with candied mint leaves, and serve immediately.

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