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Ring My Bell Michelada with Red Pepper Granita

Ring My Bell Michelada with Red Pepper Granita


  • 1 1/2 cups water
  • 1/3 cup sugar
  • 2 pounds red bell peppers, roasted and peeled, seeded and stemmed (juices reserved)
  • 2 tablespoons chopped fresh rosemary leaves
  • 2 tablespoons plus 1 ounce fresh lemon juice
  • Pinch ground cayenne pepper
  • 12 ounces IPA beer
  • 1/4 ounce jalapeno infused tamari*
  • Pinch Kosher Salt


  1. In a saucepan, heat water, sugar, and pepper juices until the sugar is dissolved. Remove pan from heat, stir in rosemary, cover, and steep for 20 minutes.
  2. In a food processor or blender, puree bell peppers with 2 tablespoons lemon juice and cayenne. Strain the rosemary syrup and stir it into the pepper mixture. Pour half into icepop or paleta molds and place in the freezer. For the granita, place remaining mixture in a shallow pan and freeze. Scrape with a fork to create a granita.
  3. Rim a glass with kosher salt. Add IPA, tamari, 1 ounce lemon juice, and 1 tablespoon granita to a pint glass. Give a gentle stir. Rest the Red Bell Pepper Paleta on the rim of the glass.

Make Ahead Tip

  • *To make jalapeno infused tamari: For every 12 ounces of Tamari, cut three large swatches of Jalapeno, and muddle. Let steep overnight.



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