This refreshing, sweet, and spicy granita makes a great light summer dessert, or a delicious boozey slushie when spiked with vodka, gin, rum or tequila.
- 3 tablespoons Bird’s Eye Chili Rich Simple Syrup
- 1 lb watermelon, seeds removed
- Zest and juice of 1 lime
- pinch salt
Put all ingredients in a blender and puree completely. Pour into a shallow container and place in freezer. Every half hour until completely frozen, remove from freezer and mix thoroughly with a fork, breaking up ice. Cover once it is frozen. This can also be frozen in an ice cream maker for a smoother texture.Recipe and photo reprinted with the permission of Alex Sorenson