Tomato-Jalapeno Granita - tomato juice

Method

• In a small saucepan, bring the tomato juice, sugar, mint sprigs and jalapeno to a boil. Cook and stir until sugar is dissolved. Remove from the heat; cover and let stand for 15 minutes.
• Strain and discard solids. Stir in lime juice. Transfer to a 1-qt. dish; cool to room temperature. Freeze for 1 hour; stir with a fork.
• Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes. Scrape granita with a fork just before serving; spoon into dessert dishes. Garnish with additional mint if desired.