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
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