Add simple syrup, agave, and mint leaves to a small saucepan. Heat syrup over medium/low heat until little bubbles start to form. Just when it starts to simmer, turn off heat and remove from heat. Let cool slightly and then remove the mint leaves.

Add cubed cantaloupe to a food processor. Puree until smooth.

Add the cantaloupe puree and simple syrup to a loaf pan. Mix to evenly distribute the syrup. Freeze the granite mixture overnight.

Before serving, let granite come to temperature for 15-20 minutes. Scoop granite using an ice cream scoop. Garnish with some small mint leaves for pizazz.