Honeydew-Jalapeño Granita

recipe
At once sweet and spicy, this frozen dessert would make a bracing finish to a Latin-inspired meal. To suit a festive mood, drizzle tequila over the granita and serve with lime wedges.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 203
Caloriesfromfat 0.0 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.6 g
Carbohydrate 52.6 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 62 mg
Calcium 9 mg

Ingredients

1 1/4 cups sugar
1 cup water
2 tablespoons chopped jalapeño pepper
4 cups cubed honeydew melon (about 1/2 large melon)
2 tablespoons fresh lime juice
1/8 teaspoon salt

Preparation

1. Combine first 3 ingredients in a saucepan; bring to a boil over medium-high heat. Cook for 2 minutes, stirring frequently. Remove from heat, and cool to room temperature.

2. Place sugar mixture in a blender or food processor. Add melon, juice, and salt. Process until smooth. Pour melon mixture into a 13 x 9–inch baking dish. Cover and freeze 8 hours or until firm. Scrape entire mixture with a fork until fluffy. Store in an airtight container in freezer.