A rustic, basil-flecked granita that's a little bit spicy, rather like a frozen gazpacho. Serve as a first course in a cocktail glass or with a cucumber salad.
500g ripe tomatoes
250ml tomato juice
1 tsp caster sugar
1/2 tsp sea salt
2 tsp red wine vinegar
Dash of Tabasco
Handful of basil leaves, very finely chopped
Coarsely ground black pepper
4 basil leaves for serving
Roughly chop the tomatoes. Combine with tomato juice, sugar, salt, vinegar and Tabasco and whiz in a food processor. Stir in the black pepper and chopped basil, taste for seasonings, and pour into a shallow baking tray.
Freeze for 1 hour, then break up the crystals by scraping with a fork. Refreeze for 1 hour, break up again and serve in small cocktail glasses, topped with a basil leaf, or leave in the freezer until required.
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