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TOMATO AND BASIL GRANITA - SERVES 6 AS A STARTER

Posted by Susie Taylor on

 

400g ripe tomatoes, 1/2 tsp salt, 1/2 tbsp sugar, 1 clove garlic, 1 tbsp Fino white balsamic, salt and pepper, 10 basil leaves

Chop the tomatoes and place in a bowl with all the other ingredients except the basil. Cover and leave to macerate at room temperature, ideally overnight. Next put the tomato mixture into a whizzer and blend, then strain through a sieve. At this point add the shredded basil leaves to the smooth tomatoey liquid and pour into a shallow dish, cover and place in the freezer. After 30 mins remove, and using a fork slightly break up the ice crystals which will have started to form around the outside before returning to the freezer. Do this three times by which stage it should all be frozen and it will be ready to serve.  Either have on it's own or serve with some warm bread - I hope you will love it!

Would be great as an 'amuse bouche"


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