Smoky Roasted Red Pepper and Goat Cheese Granita (Sugar-Free)

1.Preheat your oven broiler or set the oven to 220°C (425°F). Place the red bell peppers on a baking sheet.

2.Roast the peppers, turning occasionally, until the skin is completely blackened and blistered on all sides (about 15-20 minutes under the broiler, or 25 minutes in the oven).

3.Immediately transfer the hot peppers to a heatproof bowl and cover tightly with plastic wrap or place them in a paper bag and seal it. Let them steam for 10 minutes to loosen the skins.

4.Once cool enough to handle, peel the charred skin off the peppers. Remove the stems and seeds. Roughly chop the roasted flesh.

5.In a food processor or high-speed blender, combine the roasted red pepper flesh, goat cheese, broth, lemon juice, minced garlic, smoked paprika, black pepper, and salt.

6.Blend until the mixture is completely smooth and creamy. Taste and adjust seasoning if necessary, adding a tiny pinch more salt or pepper if needed.

7.Pour the mixture into a shallow, freezer-safe metal or glass pan (a 9x9 inch pan works well). The mixture should be about 1 inch deep.

8.Place the pan in the freezer. After 45 minutes, use a fork to scrape the edges of the mixture towards the center, breaking up any ice crystals that have formed.

9.Return to the freezer. Repeat the scraping process every 30 to 45 minutes for the next 3 to 4 hours, or until the mixture has a light, flaky, icy texture characteristic of granita.

10.To serve, use a fork to scrape the surface one last time to create fine flakes. Scoop into chilled small bowls or glasses. Garnish with finely chopped chives and a delicate drizzle of olive oil.