Habanada Pepper Granita
Fruity, floral, and with that special peppery astringency, this heatless habanada pepper granita is a delicious add on. An icy, floral topper for melon slices and perfect as the finishing touch for lemonade or cocktails, we love this slightly sweet, slightly savory granita. This could be brilliant on top of a ceviche as well.
Ingredients
½ lb Local Roots habanada peppers2 tsp lime juice
¼ cup granulated sugar
¼ tsp salt
Directions
- Wash the habanada peppers, then remove the stems. In a food processor, blend on the puree setting until the peppers become a uniform orange mixture.
- Add 2 tsp lime juice (about ½ a lime), ¼ cup granulated sugar, and ¼ tsp salt to the habanada puree, then continue to blend for 1-2 minutes until smooth and no large pieces of pepper are visible.
- Pour the pepper mixture into a metal tray (a loaf tin works well!). Freeze for 30 minutes.
- After 30 minutes, use a fork and scrape at the icy mixture, especially the corners. Break up any large chunks and mix until everything is the same texture.
- Freeze for 30 more minutes, then scrape again and break up any large chunks. If the entire mixture is frozen and slightly firmer than a slush-like consistency, the granita is ready to serve.
This recipe was created by Local Roots contributor Irena Huang / @irena__huang
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