In a saucepan, combine strawberry purée, water and sugar and bring to a boil to dissolve sugar. Add lime juice.
Mince mint leaves and stir into strawberry mixture. Pour into a stainless steel or aluminum baking pan cake pan. Freeze, raking it every 30 minutes with a fork to break up the frozen pieces into crystals, until all the liquid has crystallized.
Spoon granité into glasses. Add a splash of rum and garnish with a mint leaf.
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