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Mint and Serrano Pepper Granita
One of my favorite dessert yet! Frozen icy goodness, cooling minty refreshingness, yet zippy biting hints of heat from the serranos—too good!
Prep Time 10 minutes
Freeze Time 6 hours
Servings 4 people
Ingredients
- 1 cup mint leaves packed
- 2 cups filtered water
- 1/4 cup honey raw and local if possible
- 1/4 of a serrano pepper use more or less depending on how hot your individual pepper is, and how hot YOU want this dish to be!
- 2 tablespoons lime juice
Instructions
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Combine all ingredients in a blender and blend for one minute or until quite smooth.
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Transfer the liquid to a wide baking dish, then put in the freezer.
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Allow to freezer for about 45 - 60 minutes, then remove from the freezer and gently scrape the top of the surface of the granita until you start to get a sand-like texture. Scrape until you can’t anymore, then place back in the freezer.
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Repeat this process even 20-30 minutes or so until all the frozen liquid resembles a sand-like texture.
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Once finished, cover the granita and keep it in the freezer until ready to serve and to keep it fresh!
Recipe Notes
That cool mint and that hot serrano play well together when they’re all frozen! Granita needs a little eye on the clock while its freezing, but it’s pretty darn forgiving, especially when honey is the sweetener as it helps the liquid not freeze too hard. It’s also a superb way to use up that extra mint that starts taking over the garden this time of the year!