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.
Cook Time: 10 minutes
3 tablespoons Bird’s Eye Chili Rich Simple Syrup
1 lb watermelon, seeds removed
Zest and juice of 1 lime
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.
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