1. Saffron preparation: Soak saffron stigmas in a little water, covering with kitchen foil for at least 2 hours, until they have released all their color and aroma.
2. Dissolve the sugar: In a saucepan, put 150 ml of water and dissolve the sugar over medium heat, stirring constantly.
3. Mint and saffron infusion: Slightly heat the sugar water and add the mint leaves and saffron stigmas with their soaking water.
   Stir well and let cool completely.
4. Removing the mint: Once the mixture has cooled, remove the mint leaves.
5. Freezing: Place the mixture in a suitable freezer container and let it freeze until completely solidified.
6. Preparing the granita: Remove the mixture from the freezer half an hour before serving.
   When it starts to melt, put it in a food processor or blend it with a blender briefly until creamy and smooth.
7. Serving suggestion: Serve the Sicilian saffron granita well chilled.
   For an extra touch, try it with a generous helping of whipped cream.

Enjoy this summery and refreshing dessert, a true homage to Sicilian tradition, perfect to surprise your guests with a delicate and aromatic flavor.