Tomato & basil granita
Ingredients
- Step 1 900g very ripe tomatoes
- Step 2 1 tsp salt
- Step 3 1 tbsp sugar
- Step 4 1 garlic clove , finely chopped
- Step 5 1 tsp ground black pepper
- Step 6 1 tbsp red wine vinegar
- Step 7 bunch basil leaves , removed from stalk
Calories: 30
Carbohydrate: 6 g
Protein: 1 g
Fat: g
Cook time: 25 minutes
Prep time: 25 minutes
Total time: 50 minutes
Servings: 8
TAGS
Dinner
Lunch
Snack
Starter
Supper
Spanish
Josh Eagleton
10-30 minute
200 kcal or less
Barney Desmazery
Basil leaf
Basil leafe
Black pepper
Chilled starter
Garlic clove
Garlic clove
Ice starter
Main
Make Ahead
Quick
Red wine vinegar
Tomato
Tomato chutney
Tomato dish
Tomato nibble
Tomato sauce
Tomato starter
Tomato
Directions
- 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.