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  HOME  :: SALSA AND DIPS :: DRINKS :: APPETIZERS :: SOUPS & STEWS :: MAIN COURSE :: HOT SAUCE 
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FIRE AND ICE
  • 1/4 cup honey -- plus
  • 1 tablespoon honey
  • 1/4 cup water
  • 4 cup ruby-red grapefruit juice -- strained
  • 1 ripe papaya
  • 1/4 teaspoon minced serreno chili pepper
  • 1 tablespoon chopped mint
  • 1 tablespoon lime juice
    1. For dessert, top a scoop of grapefruit ice with a spicy fruit salsa. 1. ICE: Combine 1/4 cup honey and the water in a large saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Cool.
    2. Whisk in juice and transfer to a shallow 1 1/2-qt. freezer proof container. Freeze at least 8 hrs
    3. FIRE (salsa): Peel papaya, halve and scrape out seeds. Cut flesh into l/2-in. chunks to make 1 1/2 cups.
    4. Combine half of papaya, minced chili, mint and lime juice in a medium bowl. Drizzle with 1 tbsp. honey and toss. Refrigerate 30 min., mixing occasionally.
    5. To serve, add remaining papaya to salsa. Remove ice from freezer and chop into fine chunks using a sturdy fork. Place a scoop of grapefruit ice in a bowl or stemware glass and top with salsa.

     
    		 
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