Tomato & Basil Granita
This tomato basil granita recipe is a refreshing and flavorful treat that perfectly balances the sweetness of ripe tomatoes with the sharpness of red wine vinegar and the aromatic basil leaves. The frozen treat has a light and airy texture, making it an ideal dessert or palate cleanser on a hot day. With simple ingredients and a few simple steps, you can create a delightful and cooling dish to enjoy anytime.
— Constant Cookbook
Ingredients
- 900g very ripe tomatoes
- 1 tsp salt
- 1 tbsp sugar
- 1 garlic clove , finely chopped
- 1 tsp ground black pepper
- 1 tbsp red wine vinegar
- bunch basil leaves , removed from stalk
Instructions
- Chop the tomatoes and place in a bowl with all the other ingredients except the basil leaves. If you have time, leave them to macerate at room temperature overnight. Blitz in a blender - in batches, then strain through a fine sieve. Shred the basil leaves and stir through.
- Clear a shelf in the freezer and place a sided metal tray in to chill. Make up your mix and leave to cool, then pour into the tray and cover with cling film. Freeze the liquid until frozen around the edges and slushy in the middle. Use a fork to break up the ice into smaller crystals. Return the tray to the freezer. Repeat the breaking up process every half hour (at least three times) until it’s completely frozen and the texture of snow. For a quicker method: freeze the mixture in an ice tray, then blitz the cubes in a food processor just before serving. The texture will be slightly slushier, but just as delicious.
Prep Time
PT25M
Yield
Serves 8 as a starter
Nutrition
- Calories: 30 calories
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 1 grams protein
- Sodium Content: 0.65 milligram of sodium
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