Tomato-Jalapeno Granita Recipe

Tomato-Jalapeno Granita Recipe photo by Taste of Home

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Everyone will say 'Wow' after one taste of this refreshing, icy dessert. Even my grandchildren enjoy the tomato, mint and lime flavors. —Paula Marchesi, Lenhartsville, Pennsylvania

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Tomato-Jalapeno Granita Recipe

Prep: 15 min. + freezing

Yield: 6 Servings

10 5 15

Ingredients

2 cups tomato juice
1/3 cup sugar
4 mint sprigs
1 jalapeno pepper, sliced
2 tablespoons lime juice
Fresh mint leaves, optional

Directions

In a small saucepan, bring the tomato juice, sugar, mint sprigs and jalapeno to a boil. Cook and stir until sugar is dissolved. Remove from the heat; cover and let stand for 15 minutes.
Strain and discard solids. Stir in lime juice. Transfer to a 1-qt. dish; cool to room temperature. Freeze for 1 hour; stir with a fork.
Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes. Scrape granita with a fork just before serving; spoon into dessert dishes. Garnish with additional mint if desired. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving equals 59 calories, trace fat (trace saturated fat), 0 cholesterol, 218 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 starch.

Originally published as Tomato-Jalapeno Granita in Taste of Home June/July 2009, p45