A deliciously refreshing icy dessert for hot summer days (or Christmas holiday season). The Jalapeno adds a bit of heat (you can remove the seeds for a milder taste), so this is not really a kid dessert. Someone mentioned topping oysters on the half shell with this spicy-sweet ice, but I have not been that brave yet. 🙂

Ingredients

• 2 cups cranberry juice cocktail
• 1/3 cup sugar
• 4 mint sprigs
• 1 jalapeno pepper, slices
• 2 Tbsp fresh lime juice

Directions

• Combine first 4 ingredients in a small saucepan and bring to boil
• Cover and remove from het, let stand for 15 minutes
• Strain cranberry mixture through a fine mesh sieve into a baking dish, discard solids
• Cool to room temperature, stir in lime juice
• Cover and freeze.
• Once frozen, remove mixture from freezer and scrape with a fork until fluffy
• Serve and enjoy with a mint sprig for garnish