Serious Eats: Recipes

Mint and Green Chile Granita

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Like many granitas, this isn't so much a recipe as a guideline. Herbs and chiles vary in strength, so your cooking time and inclusion of sugar, salt, and lime juice may vary. Just don't cook the base too long—"cooked" mint flavors aren't very fun—and add your sweetener and seasonings a little at a time until you've reached your desired flavor. The base should taste a little stronger than you'd like the finished product, as cold dials down flavors.

If you're feeling daring, a tablespoon or two of tequila wouldn't be out of place here, not just for flavor but to give the granita a flakier, fluffier texture.

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