Tomato-Jalapeno Granita

1. 1

   In a small saucepan, bring the tomato juice, sugar, mint sprigs and jalapeno to a boil. Cook and stir until sugar is dissolved. Remove from the heat; cover and let stand for 15 minutes.

2. 2

   Strain and discard solids. Stir in lime juice. Transfer to a 1-qt. dish; cool to room temperature. Freeze for 1 hour; stir with a fork.

3. 3

   Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes. Scrape granita with a fork just before serving; spoon into dessert dishes. Garnish with additional mint if desired.

* Per serving · 4 servings · Values may vary.

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