Tomato-Jalapeno Granita Recipe

Tomato-Jalapeno Granita Recipe
Tomato-Jalapeno Granita Recipe photo by Taste of Home
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Tomato-Jalapeno Granita Recipe

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Everyone will say "wow" after one taste of this refreshing, icy appetizer. Even my grandchildren enjoy the tomato, mint and lime flavors. —Paula Marchesi, Lenhartsville, Pennsylvania
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + freezing

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

Nutritional Facts

1/3 cup: 59 calories, 0 fat (0 saturated fat), 0 cholesterol, 205mg sodium, 15g carbohydrate (13g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch.

  • 2 cups tomato juice
  • 1/3 cup sugar
  • 4 mint sprigs
  • 1 jalapeno pepper, sliced
  • 2 tablespoons lime juice
  • Fresh mint leaves, optional
  1. 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.
  2. 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.
  3. 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.
Originally published as Tomato-Jalapeno Granita in Taste of Home June/July 2009, p45

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