Bright red and bursting with flavor, this granita made with roasted red peppers and rosemary is a perfect complement for cold avocado soup.
A spoonful of this savory granita adds a burst of flavor and vibrant color to chilled vichyssoise or cold avocado soup. Makes 2 cups.
• 1 1/2 cups water
• 1/3 cup sugar
• 2 pounds red bell peppers, roasted and peeled, seeded and stemmed, juices reserved
• 2 tablespoons chopped fresh rosemary leaves
• 2 tablespoons fresh lemon juice
• Pinch ground cayenne pepper
1. In a saucepan, heat water, sugar, and pepper juices until the sugar is dissolved. Remove pan from heat, stir in rosemary, cover, and steep for 20 minutes.
2. In a food processor or blender, puree bell peppers with lemon juice and cayenne. Strain the rosemary syrup and stir it into the pepper mixture. Pour into a bowl, cover, and place in the freezer. Stir the mixture every 30 minutes or until semifrozen.
3. Chop the mixture coarsely with a fork. Spoon into chilled glasses and serve immediately as an intermezzo or as a garnish for cold soups.
—Carole Peck, chef/owner, Good News Cafe, Woodbury, Connecticut
Sally King is a contributing editor for Bon Appétit and lives in Virginia, where granitas are most welcome in summer. The granita recipes she presents here can often be found on the menus of her favorite restaurants.
Click here for the main article, Make Herb-Infused Granitas .
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