Make Herb-Infused Granitas: Savory Red Pepper-Rosemary Granita

<p>A spoonful of this savory granita adds a burst of flavor and vibrant color to chilled vichyssoise or cold avocado soup. <em>Makes 2 cups.</em>
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<p>• 1 1/2 cups water<br />
• 1/3 cup sugar<br />
• 2 pounds red bell peppers, roasted and peeled, seeded and stemmed, juices ­reserved<br />
• 2 tablespoons chopped fresh rosemary leaves<br />
• 2 tablespoons fresh lemon juice<br />
• Pinch ground cayenne pepper</p>
<p>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.</p>
<p>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.</p>
<p>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.</p>
<p>–Carole Peck, chef/owner, Good News Cafe, Woodbury, Connecticut</p>
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<p>
<em>Sally King is a contributing editor for</em> Bon Appétit <em>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.</em>
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<strong>Make Herb-Infused Granitas</strong>
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