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Fire & ice

Yield: 8 Servings

Ingredients:

• 1/4 c honey -- plus
• 1 TB honey
• 1/4 c water
• 4 c ruby-red grapefruit juice -- : strained
• 1 ripe papaya
• 1/4 ts minced chili pepper : serrana or jalapeno
• 1 TB chopped mint
• 1 TB lime juice

Instructions:

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. [Serves 8. 100 cals 0 g fat Pat H. McRecipe 1996 Part of a Thanksgiving menu.] Recipe By : Bobby Flay and Holly McCord Nov 1996 Date: Wed 23 Oct 1996 20:30:02 ~0700 (

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