Yield: 8 Servings
|¼ cup||Honey; plus|
|4 cups||Ruby-red grapefruit juice; strained|
|¼ teaspoon||Minced chili pepper|
|Serrana or jalapeno|
|1 tablespoon||Chopped mint|
|1 tablespoon||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 Posted to CHILE-HEADS DIGEST V3 #140 Date: Fri, 25 Oct 1996 10:30:03 -0400 From: kmeade@... (The Meades)