Tomato & Basil Granita
This Spanish granita offers a surprising and delightful start to any meal. Combining very ripe tomatoes with garlic, vinegar, and fresh basil creates a vibrant, frozen mixture. The preparation involves blending the ingredients, then freezing and flaking the mixture to achieve a light, crystalline texture. It's an elegant choice for a starter, lunch, or snack, serving eight people. The process can be adapted for a quicker result using an ice tray and food processor.
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
Method
- Dice the tomatoes and combine them in a bowl with the salt, sugar, chopped garlic, black pepper, and red wine vinegar. For optimal flavour, allow this mixture to macerate at room temperature overnight if possible. Process the contents in a blender, working in batches, then pass it through a fine sieve. Finely shred the basil leaves and mix them in.
- Prepare your freezer by clearing a shelf and chilling a metal tray with sides. Once your tomato mixture has cooled, transfer it to the chilled tray and cover it with cling film. Freeze until the edges are solid and the centre is slushy. Take a fork and scrape the mixture to break the ice into fine crystals. Place the tray back in the freezer. Continue this scraping process every half hour, at least three times, until it is fully frozen and has a snow-like consistency. For a faster alternative: freeze the mix in an ice tray, then pulse the frozen cubes in a food processor right before serving. This will yield a slightly softer texture but remains equally tasty.
Nutrition (per serving)
Calories30 kcal
Carbs6 g
Sugars6 g
Fibre1 g
Protein1 g
Sodium260 mg
Recipe details
Skill levelEasy
CategorySnack
Cuisinespanish
DietVegetarian
