Tomato Basil Granita Recipes
TOMATO & BASIL GRANITA
An unusual and delicious dinner party starter
Provided by Barney Desmazery
Categories Dinner, Lunch, Snack, Starter, Supper
Time 25m
Yield Serves 8 as a starter
Number Of Ingredients 7
Steps:
- Chop the tomatoes and place in a bowl with all the other ingredients except the basil leaves. If you have time, leave them to macerate at room temperature overnight. Blitz in a blender - in batches, then strain through a fine sieve. Shred the basil leaves and stir through.
- Clear a shelf in the freezer and place a sided metal tray in to chill. Make up your mix and leave to cool, then pour into the tray and cover with cling film. Freeze the liquid until frozen around the edges and slushy in the middle. Use a fork to break up the ice into smaller crystals. Return the tray to the freezer. Repeat the breaking up process every half hour (at least three times) until it's completely frozen and the texture of snow. For a quicker method: freeze the mixture in an ice tray, then blitz the cubes in a food processor just before serving. The texture will be slightly slushier, but just as delicious.
Nutrition Facts : Calories 30 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.65 milligram of sodium
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.
Provided by TooAllergic
Categories Vegetable
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 81.2, Fat 0.8, SaturatedFat 0.1, Sodium 43.5, Carbohydrate 18.6, Fiber 2.2, Sugar 15.4, Protein 1.8
TOMATO BLACK-PEPPER GRANITA
Not overly sweet, and with a spunky kick, this palate cleanser is a take on the traditional Italian combination of strawberries, black pepper, and balsamic vinegar. (It also tastes great in a Bloody Mary.)
Yield Makes about 1 quart
Number Of Ingredients 4
Steps:
- Quarter tomatoes and in a food processor purée with sugar until smooth. Pour purée through a sieve, pressing hard on solids, into a shallow metal baking pan. Stir in pepper and vinegar until combined well. Freeze mixture, covered, stirring and crushing lumps with a fork about every 30 minutes, until no longer slushy but not frozen solid, 2 to 3 hours. Granita may be made 2 days ahead and frozen, covered.
- Just before serving, scrape granita with a fork to lighten texture and break up ice crystals.
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- Make the Basil Granita: Bring the water, lemon juice, sugar and a pinch of salt to a boil in a small saucepan over medium high heat, stirring occasionally. Remove from heat, set aside and allow to cool for 20 minutes. Add the basil and allow leaves to steep for 10 minutes. Use an immersion blender, or transfer mixture to a blender, and puree. Strain mixture into a container and place in the freezer. Allow mixture to freeze partially, this should take about 4-6 hours depending on your freezer. When mixture is partially frozen, scrape with a fork and place back in freezer. Continue to freeze, scrapping granite occasionally.
- Form the Prosciutto Rosettes: Take one slice of prosciutto in your hand and roll (like a fruit roll up), turning out the tops to form rosettes. Set aside in the refrigerator until ready to use.
- Plate the Salad: Arrange the tomato slices and red onion on each plate. Season with salt and pepper to taste. Drizzle with balsamic vinegar and top with torn burrata and a scoop of basil granite. Garnish with prosciutto rosettes.
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- Make the Basil Granita: Bring the water, lemon juice, sugar and a pinch of salt to a boil in a small saucepan over medium high heat, stirring occasionally. Remove from heat, set aside and allow to cool for 20 minutes. Add the basil and allow leaves to steep for 10 minutes. Use an immersion blender, or transfer mixture to a blender, and puree. Strain mixture into a container and place in the freezer. Allow mixture to freeze partially, this should take about 4-6 hours depending on your freezer. When mixture is partially frozen, scrape with a fork and place back in freezer. Continue to freeze, scrapping granite occasionally.
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