Name: Tomato & basil granita
Prep time: 25 min
Total time: 25 min
Yield: Serves 8 as a starter
Cuisine: Spanish
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

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Tomato & basil granita

Tomato & basil granita

Barney Desmazery

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Serves 8 as a starter

Easy

Prep: 25 mins

A star rating of 5 out of 5.4 ratingsRate

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An unusual and delicious dinner party starter

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal30
fat0g
saturates0g
carbs6g
sugars6g
fibre1g
protein1g
salt0.65g

low

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

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A star rating of 5 out of 5.4 ratings

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