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Jalapeño Lemon Granita recipe

Posted on February 10 2014

In Mexico we have raspados, in Guatemala they are granizados, and in Puerto Rico they have piraguas; all are shaved icesUsually you begin with a block of ice and you have a tool to shave ice into a cup then you top it with a flavored syrup. A granita is similar to all these things except the flavor is frozen with the liquid and scraped every so often to separate the ice crystals.  With a granita you freeze the flavor with the water and you don't need a special tool. I find it more time consuming on the front end but you can store it for a month. Also can be healthier considering you can use a lot less sugar than syrups.  

This jalapeño lemon granita is a great palate cleanser or refreshing treat. Mint would also be a nice addition. You can do this with any juice or fruit. You can make it from fresh squeezed juice or start with the juice itself.

Squeeze your lemons into water, cut the jalapeños and toss them into the liquid. The longer you let them sit in the liquid the spicier you granita will be. Remove the jalapeños and freeze. Remove from the freezer several times to scrape with a fork to create the ice crystals. Freeze, scrape, freeze, scrape, freeze, scrape. Simple.  

Jalapeño Lemon Granita Recipe

  • 4 cups of water
  • Juice of 5 lemons
  • 1 sliced jalapeño
  • 1 cup of sugar (or panela) or or to taste

Mix everything and put in a container that is narrow instead of tall. It should have a lot of surface area. Let it sit 30 minutes-2 hours. Th longer you let it sit the spicier it will get. Put in the freezer and take out every hour for 5 hours and scratch with a fork. Once there is no more liquid you can cover and save for up to 1 month.  

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