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Title: Granizado De Michelada (Beer With Chile Granita)
Categories: Alcohol, Desserts, Mexican
Yield: 4 Servings

2 sm Piquin or Arbol chiles
3 c Water
1/2 c Sugar
3 Limes; juice and zest of;
-plus juice for wetting the
-rim
1/4 c Chile powder
1/2 ts Salt
2 c Medium-dark beer; cold

Combine the chiles, water, sugar, and lime zest in a saucepan and
cook over medium heat, stirring, until sugar dissolves. Let cool to
room temperature, then stir in the lime juice. Strain through a
fine-mesh sieve. Pour the mixture into a shallow nonreactive pan and
put it in the freezer.

Once the edges start to freeze (about 1 hour), scrape lightly with a
fork, bringing the ice crystales from the edges to the center. Return
to the freezer and continue scraping every 30 minutes or so until the
mixture is completely frozen and looks like small ice flakes.

Place the chile powder and salt in a bowl and stir. Wet the rim of a
glass with lime juice, then dip it in the chile powder. For each
serving, place 1/2 cup of the granita in the prepared glass. Pour
about 1/4 cup beer over the granita and serve immediately.

Recipe by Fany Gerson

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