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Honeydew-Jalapeño Granita

Yield 6 servings (serving size: about 1 cup)
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.

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

Nutrition 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

How to Make It

  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.