Yield: 8 Servings
|Date: Wed, 23 Oct 1996 20:30:02|
¼ c honey -- plus
1 TB honey
¼ c water
4 c ruby-red grapefruit juice -- : strained
¼ ts minced chili pepper
: serrana or jalapeno
1 TB chopped mint
1 TB lime juice
For dessert, top a scoop of grapefruit ice with a spicy fruit salsa.
1. ICE: Combine ¼ cup honey and the water in a large saucepan.
Bring to a boil over medium heat, stirring occasionally. Remove from heat. Cool. 2. Whisk in juice and transfer to a shallow 1½-qt.
freezer proof container. Freeze at least 8 hrs. 3. FIRE (salsa): Peel papaya, halve and scrape out seeds. Cut flesh into l/2-in. chunks to make 1 ½ cups. 4. Combine half of papaya, minced chili, mint and lime juice in a medium bowl. Drizzle with 1 tbsp. honey and toss.
Refrigerate 30 min., mixing occasionally. 5. To serve, add remaining papaya to salsa. Remove ice from freezer and chop into fine chunks using a sturdy fork. Place a scoop of grapefruit ice in a bowl or stemware glass and top with salsa. [Serves 8. 100 cals, 0 g fat, Pat H. McRecipe 1996 Part of a Thanksgiving menu.] Recipe By : Bobby Flay and Holly McCord, Nov 1996 ~0700 (