BALSAMIC RED PEPPER GRANITA

2 pounds roast red bell peppers (5 large)*
1 1/2 cups water
1 tablespoon sugar
2 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
Salt and plenty of freshly ground black pepper
2 cloves garlic, crushed (optional)
A handful of chopped cilantro (optional)

Blend the roasted peppers, their juices and all the remaining ingredients in a food processor. Taste and add more sugar, lemon juice or seasonings if needed.

Pour the granita mixture into a wide and shallow container. Cover with a lid, foil or plastic wrap. Freeze the mixture for an hour or two until it has frozen around the edge.

Take the container out of the freezer and scrape the ice with a fork, mixing it from the edge into the center. Repeat this scraping and mixing process every half-hour or so (at least three times) until the entire mixture has turned into small, sequined ice flakes.

TO SERVE:
It is best to eat the granita at once, but if you leave it in the freezer overnight or longer, just let it sit for about 10 minutes until it softens a little, and then scrape it again with a fork to lighten the texture.

*TO ROAST BELL PEPPERS:
Grill or bake them until blackened. Leave them to cool in a plastic bag (the steam will loosen their skins). When they are cool, peel off their skins, saving all the juices, and scrape out the seeds with a sharp knife. (Avoid rinsing the peppers, because this washes away much of their flavor.)

Servings: 4-6
Adapted from source: Granita Magic by Nadia Roden