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.