Savory Red Pepper and Rosemary Granita

Use this icy, savory granita as a palate cleanser or topping to soup.

Summer 2017

  • Granitas are icy summer treats you can make without any specialty equipment.
    Photo by iStock/kajakiki

Total Hands-On Time: 40 min

Preparation Time: 30 min

Cook Time: 10 min

Yield: 2 cups

A spoonful of this savory granita adds a burst of flavor and vibrant color to chilled potato and leek soup or cold avocado soup.


• 1-1/2 cups water
• 1/3 cup sugar
• 2 pounds red bell peppers, roasted and peeled, seeded and stemmed, juices reserved
• 2 tablespoons chopped fresh rosemary leaves
• 2 tablespoons fresh lemon juice
• Pinch ground cayenne pepper


To make rosemary syrup: In a saucepan, heat water, sugar, and pepper juices until the sugar is dissolved.

Remove pan from heat, stir in rosemary, cover, and steep for 20 minutes.

In a food processor or blender, purée the bell peppers with the lemon juice and cayenne.

Strain the rosemary syrup and stir it into the pepper mixture.

Pour into a bowl, cover, and place in the freezer.

Stir the mixture every 30 minutes, or until semifrozen.

Chop the mixture coarsely with a fork, and then spoon into chilled glasses and serve immediately as a palate cleanser or as a garnish for cold soups.

Learn more about granitas and try these other granita recipes:

Icy, Herb-Infused Granitas
Blood Orange and Tarragon Granita
Peach and Lemon Verbena Granita
Rosemary and Lavender Granita

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