(This dessert is designed to represent all the colors in the Mexican flag. It's a perfect finale to a Fiesta.)

• 2 cups vanilla ice cream
• 2 tsp very finely chopped jalapeno pepper
• 1 tsp grated lime peel, divided
• 1 cup water
• 1/4 cup sugar
• 1 cup peeled and chopped kiwi fruit
• 1 Tbsp lime juice
• 1 cup fresh raspberries

1. Soften ice cream slightly in small bowl. Stir in jalapeno and 1/2 tespoon lime peel. Freeze until firm.
2. Combine water, sugar, and rest of lime peel in small saucepan; bring to a boil. Boil, uncovered 5 minutes or until reduced by about 1/3. Remove from heat and cool to room temp.
3. Place kiwi and lime juice in blender or food processor; process until blended and smooth. Stir in water mixture. Pour through a fine sieve to remove seeds and peel. Chill until cold.
4. Pour 1/4 cup kiwi mixture into each of 6 chilled bowls. Scoop 1/3 cup jalapeno ice cream into center of each bowl. Sprinkle raspberries evenly on top.
5. Garnish with twists of lime peel.

Serves 6.

(Cotton)