The BBC Good Food logo
Tomato & basil granita

Tomato & basil granita

By
Rating: 5 out of 5.3 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 8 as a starter

An unusual and delicious dinner party starter

  • Freezable
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal30
fat0g
saturates0g
carbs6g
sugars6g
fibre1g
protein1g
low insalt0.65g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, August 2006

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.3 ratings
Advertisement
Advertisement
Advertisement

Sponsored content