Light, summery, and delicious, this tomato granita packs a lot of sweetness and vivid flavors. This unusual treat is the one you would make if you needed a flipping good entremet at a fancy barbecue party!
Photo credit: © Eatwell101.com
Ingredients list for the granita recipe
Servings: 6
- 2 1/2 pounds ripe tomatoes (about 8 medium), cored, seeded, chopped
- 3/4 cup granulated sugar
- 3/4 cup water
- Juice of 1/2 lime
- 6 tablespoons vodka (optional)
- Fresh basil leaves for garnish
Photo credit: © Eatwell101.com
Directions
1. Dissolve sugar in water in a bowl. Heat in the microwave for 1 minute, then let the syrup cool for a few minutes. Meanwhile, puree the tomato flesh in a blender.
2. Combine syrup and tomato with lime juice until smooth. Transfer to an 11x7x2-inch glass or ceramic baking dish. Freeze until starting to set around the edges, stirring occasionally, about 1 hour. Continue to freeze, without stirring, until firm, about 2 more hours. Cover and keep frozen until serving.
3. Remove granita from freezer; let stand until soft enough to scrape with a fork, 20 to 30 minutes. Using the fork, scrape the tomato granita and divide among 6 glasses or ramekins. Garnish with basil leaves and add a drizzle of vodka on top (optional).
Photo credit: © Eatwell101.com
Tomato Granita Recipe
This granita a vibrant and delicious dinner party starter
- 2 1/2 pounds ripe tomatoes (about 8 medium), cored, seeded, chopped
- 3/4 cup granulated sugar
- 3/4 cup water
- Juice of 1/2 lime
- 6 tablespoons vodka (optional)
- Fresh basil leaves for garnish
Instructions
- Dissolve sugar in water in a bowl. Heat in the microwave for 1 minute, then let the syrup cool for a few minutes. Meanwhile, puree the tomato flesh in a blender.
- Combine syrup and tomato with lime juice until smooth. Transfer to an 11x7x2-inch glass or ceramic baking dish. Freeze until starting to set around the edges, stirring occasionally, about 1 hour. Continue to freeze, without stirring, until firm, about 2 more hours. Cover and keep frozen until serving.
- Remove granita from freezer; let stand until soft enough to scrape with a fork, 20 to 30 minutes. Using the fork, scrape the tomato granita and divide among 6 glasses or ramekins. Garnish with basil leaves and add a drizzle of vodka on top (optional).
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