Chilled chili

Ingredients:

1/4 cup honey plus

1 tablespoon honey

1/4 cup water

4 cup ruby-red grapefruit juice strained

1 ripe papaya

1/4 teaspoon minced chili pepper (Serrano or Jalapeno)

1 tablespoon chopped mint

1 tablespoon lime juice

For dessert, top a scoop of grapefruit ice with a spicy fruit salsa.

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.Whisk in juice and transfer to a shallow 1 1/2-qt. freezer proof container. Freeze at least 8 hrs.

FIRE (salsa): Peel papaya, halve and scrape out seeds. Cut flesh into l/2-in. chunks to make 1 1/2 cups.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.

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.

Chilled chili... what else?