This dish is sweet and hot, cool and spicy at the same time. Enjoy after dinner or as a palate cleanser. Either way, your taste buds are in for a tongue-tingling treat.
3 cups water
2 cups sugar
8 jalapeños, seeded and coarsely chopped
1 1/4 cups coarsely chopped mint leaves
1/2 cup fresh lime juice
4 cups ice cubes
Mint sprigs, for garnish
Lime slices, for garnish
Place the water, sugar, jalapeños, mint and lime juice in a large, heavy-bottomed saucepan. Bring to a boil over high heat. Boil for 25 to 30 minutes, stirring frequently. Remove from the heat and cool slightly. Strain the liquid, and place in a covered nonreactive container in the freezer for 6 hours or up to 2 days. (The mixture won’t freeze but will become slushy and icy.)
Using a cleaver or heavy object, slightly crush the ice cubes. Place ice cubes in a blender along with the jalapeño-lime mixture. Blend until the ice is finely crushed. Serve immediately, garnished with sprigs of fresh mint and lime slices.
Makes 6 servings.
From “Hot, Hotter, Hottest” by Janet Hazen