Cranberry-Jalapeno Granita

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Cranberry-Jalapeno Granita
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Makes: 4 servings adjust
"This granita would be delicious served during the Thanksgiving and Christmas holidays. Granitas are as cool and delicious as ice cream, but they're much light, more refreshing, and a lot easier to make."

Directions

Ingredients

  • 2 cups Cranberry Juice Cocktail
  • 1⁄3 cup Granulated Sugar
  • 4 sprigs Fresh Mint, 5 inch
  • 1 Jalapeno Pepper, seeded and sliced
  • 2 tablespoons Fresh Squeezed Lime Juice

Step 1

In a small saucepan, add cranberry juice, sugar, mint sprigs, and jalapeno chile pepper; bring just to a boil. Remove from heat and cover pan; let stand 15 minutes.
 

Step 2

After 15 minutes, strain the cranberry mixture through a fine mesh sieve into an 11- x 7-inch baking dish; discard solids. Cool to room temperature; stir in lime juice.
 

Step 3

Cover tightly with plastic wrap and freeze approximately 45 minutes or until icy at edge of pan. Whisk to distribute frozen portions evenly. Cover and freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Stir cranberry mixture every 45 minutes until completely frozen (about 3 hours).
 

Step 4

Remove from freezer. Using a fork, scrape granita down length of pan, forming icy flakes. Return to freezer for at least 1 hour. Can be made 1 day ahead. When served, the granita should look like a fluffy pile of dry red crystals.

Ingredients

  • Fresh Mint Leaf, for garnish

Step 5

To serve, scoop flaked granita into tall goblets or parfait glasses. NOTE: If the granita is too solid you can allow it to sit in the refrigerator for half an hour until you can scrape it with a fork. Garnish with mint leaves, and serve immediately with iced tea spoons.
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