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Tomato-Jalapeno Granita Recipe

Tomato-Jalapeno Granita Recipe

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
TOTAL TIME: Prep: 15 min. + freezing YIELD:6 servings


  • 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.

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.

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