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Tomato and basil granita

Jill Dupleix
Jill Dupleix

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Tomato and basil granita
Tomato and basil granitaNatalie Boog

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.

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Ingredients

  • 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

Method

  1. 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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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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