Chili-Limeade Granita
Granita is an icy dessert typically made with sugar, liquid and the seasonings of your choice.
In this version, I took a spicy spin, using lime, cayenne and some mango (although, you can easily swap in watermelon or pitted cherries, both of which are equally delicious) to offer a unique balance of flavor. I also gave a range of sugar—the amount you need will depend on the sweetness of your fruit and, well, your sweet tooth. In fact, if you have super-ripe produce, you can probably omit the added sugar entirely.
Pro tip: If you’re using frozen fruit (2 cups = roughly a 10-ounce bag), you can puree until smooth and enjoy right away. The consistency will be less icy than a traditional granita, but just as tasty. It’s (fiery) hot and cold all at once…and insanely refreshing.
For more chilly treats, try my Superfood Ice Pops and Frozen Piña Colada.
Chili-Limeade Granita
Ingredients
- 2 cups fresh diced mango, or diced watermelon, or pitted sweet cherries
- 1 teaspoon lime zest
- 3 tablespoons lime juice
- 1 to 2 tablespoons granulated sugar, or to taste
- ⅛ teaspoon cayenne pepper, or to taste
Instructions
- Add all ingredients to a food processor and puree until smooth. If your fruit isn’t very juicy, you can add a little water to get to a pourable consistency.
- Transfer into a baking dish and freeze for 4 hours, scraping up the ice crystals with a fork every 45 minutes. You’ll end up with a baking dish of beautiful (and flavorful) ice crystals.
