Tomato Granita

"***Warning*** Only make this during the heat of summer when the tomatoes are like sweet, dripping, juicy manna from the heavens. It is lovely on its own, or scooped onto an herb salad of chives, fresh basil and tarragon. Use it as "dressing" for a grilled chicken salad, or shrimp cocktail."
 
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Ready In:
4hrs 5mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Simmer the water and dissolve the sugar to form a simple syrup. Pour over the tomatoes and let cool.
  • Using a blender, puree the tomatoes, syrup and remaining ingredients until perfectly smooth. Taste for seasoning. Remember: The flavors will be slightly muted when this is chilled.
  • Place in your icecream maker and follow manufacturers instructions OR.
  • Pour into a non-reactive, freezer-safe dish and place in the freezer. Stir this mixture every hour until firm. The texture will depend on the tomatoes. Higher sugar content produces softer granita and less produces harder-icier granita.
  • Pull out of the freezer a few minutes before serving, to soften. Shave the granita ice with a fork or icecream scoop.

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RECIPE SUBMITTED BY

So, a bit about me: I love to eat, love to cook and am married to a chef (lucky me). I have recently recovered from Thyroid issues and adult-onset food allergies. My husband and I welcomed our first child into this world in July. I had a hard pregnancy and spent most of it on bedrest. I gained 65 pounds. I've decided to chronicle my weight loss through recipezaar and also include some baby food recipes as I come up with them. My Favorite Cookbook: <li><a href="http://www.recipezaar.com/mycookbook/book/47660">Canning Recipes</a></li> This is from Sharon123--my first zaar aquaintance. I prepared serveral of her "jar" recipes as Christmas gifts and they were such a hit. This is the cookbook that sold me on this site! We even used Sharon123's Viennese Beet Preserves at our wedding reception!
 
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