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Hot and Cold Whisky Chili Granita

A home-style Hot and Cold Whisky Chili Granita made with Sugar, Water, Scotch Whisky, Ice Cubes Plus More, and Introduction. Serves 9. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/3 cup
• 1/4 cup
• 2
• 1/3 cup
• 20
• Introduction

Method (preview)

1. 1

   Conlyn Publishing, 2008), but it is quite a bit simpler.

2. 2

   Viestad prefers piri-piri or bird�s-eye chili peppers, but have also used

3. 3

   Place 8 to 10 whiskey tumblers or other glasses in the freezer along with the canister of a blender or the bowl and blade of a food processor.

4. 4

   Combine the sugar and water in a small saucepan; bring to a boil over high heat, stirring until the sugar has dissolved.

5. 5

   Add 2 of the chopped or dried chili peppers, stirring to mix well.

6. 6

   Turn off the heat and let cool to room temperature.

7. 7

   Add the Scotch to the cooled syrup; transfer to a shallow metal pan and place in the freezer undisturbed for 1 hour; it should get very cold.

8. 8

   Just before serving, combine the syrup and ice cubes in the chilled blender canister or chilled food processor bowl.

9. 9

   Pulse to form a coarse, granular texture.

10. 10

    Add some of the remaining chopped or crumbled chili peppers to taste and pulse to combine; add ice cubes as needed for texture.

11. 11

    Divide among the chilled tumblers; serve immediately.

12. 12

    Recipe Source: From Gastronomer columnist Andreas Viestad.

13. 13

    Contributed to the FareShare Gazette by Art; 3 March 2009. www.fareshare.net

14. 14

    Nutr. Assoc.: 0 0 0 0 0 0 0