Tomato & basil granita

Prep: 25 mins

Easy

Serves 8 as a starter
An unusual and delicious dinner party starter

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition:

  • kcal30
  • fat0g
  • saturates0g
  • carbs6g
  • sugars6g
  • fibre1g
  • protein1g
  • salt0.65g
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Ingredients

  • 900g very ripe tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tsp salt
  • 1 tbsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 garlic clove, finely chopped
  • 1 tsp ground black pepper
  • 1 tbsp red wine vinegar
  • bunch basil leaves, removed from stalk

Method

  1. 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.

  2. 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.

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Comments (2)

Thio's picture
5

Nice recipe, lots of taste! Added a bit of tabasco, which worked great

gmfjemh's picture
5

This tastes amazing and smells so aromatic - I used tomatoes from my garden and followed the recipe exactly, it's easy and straightforward to make, and everyone loved it. Makes quite a lot, I kept the left overs in the freezer and used them 6 weeks later and they were just as good as first time around. Only thing I'd do differently next time is use half the salt & pepper to suit my taste but my friends all loved it just the way it was.

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