Tomato Jalapeno Granita

Tomato Jalapeno Granita

2 C. tomato juice
1/3 C. sugar
4 mint sprigs
1 jalapeno pepper sliced
2 T. lime juice
fresh mint leaves optional

In a small saucepan, bring the tomato juice, sugar, mint sprigs and jalapeno to a boil. Cook and stir until sugar is dissolved. Remove from the heat; cover and let stand for 15 minutes.

Strain and discard solids. Stir in lime juice. Transfer to a 1 qt. dish; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen; stirring every 30 minutes. Scrape granita with a fork just before serving; spoon into dessert dishes. Garnish with additional mint if desired.