Granizado de Michelada

• 2 small piquin or arbol chiles
• 3 cups water
• 1/2 cup sugar
• Zest and juice of 3 limes, plus juice for wetting the rim
• 1/4 cup chile powder
• 1/2 teaspoon salt
• 2 cups cold medium-dark beer

1. Combine the chiles, water, sugar, and lime zest in a saucepan and cook over medium heat, stirring, until the sugar dissolves.
2. Let cool to room temperature, then stir in the lime juice.
3. Strain through a fine-mesh sieve.
4. Pour the mixture into a shallow nonreactive pan and put it in the freezer.
5. Once the edges start to freeze (about 1 hour), scrape lightly with a fork, bringing the ice crystals from the edges to the center.
6. Return to the freezer and continue scraping every 30 minutes or so, until the mixture is completely frozen and looks like small ice flakes.
7. Place the chile powder and salt in a bowl and stir.
8. Wet the rim of a glass with lime juice, then dip it in the chile powder.
9. For each serving, place 1/2 cup of the granita in the prepared glass.
10. Pour about 1/4 cup beer over the granita and serve immediately.
11. Its always best to serve granita as soon as its ready.
12. But if you leave it in the freezer and it hardens, simply take it out of the freezer, let it soften for 5 to 10 minutes, and then scrape it with a fork again.

chiles, water, sugar, chile powder, salt, cold medium

Taken from www.epicurious.com/recipes/food/views/granizado-de-michelada-379450 (may not work)