About This Recipe
Note: You can play with the ratio of tomatoes to strawberries if you’d like more strawberry flavor, with 500 g total in mind.
- 15 oz (425 g) tomatoes
- about 1/4 pint (80 g) strawberries
- 2 tsp maple syrup
- 2 tsp lemon juice
- 1/2 tsp salt
Step 1Trim the tomatoes and chop them if they’re large. Put them in the bowl of a food processor. Trim the strawberries and add them to the food processor along with the maple syrup, lemon juice, and salt. Pulse until pureed. Taste and adjust the maple syrup for desired sweetness.
Step 2Push the puree through a strainer, using a spatula or the back of a wooden spoon. You should have 2 cups (375 g) of puree. Pour the tomato-strawberry puree into a shallow freezer-safe container such as a baking dish (ideally, you want the puree to come up the sides of the container only an inch or 2). Cover and transfer it to the freezer.
Step 3Once the puree is frozen around the edges but still liquidy in the center, about 45 minutes, scrape the edges with a fork and stir the mixture. Return the granita to the freezer. Repeat this a few times, and as the granita freezes, scrape the icy puree with the tines of a fork so that the crystals are separate and the mixture is fluffy. Serve in small bowls.
Substitutions: Swap out the strawberries for other summer fruit — peaches, nectarines, plums, ripe figs
Try It With: Serve with fruit such as cubed mango, trimmed strawberries, or wedges of stone fruit
Zero Waste: Use tomato cores in vinegar or the stock pot