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.
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
How to Make It
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.
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.