Tomato-Strawberry Granita

Recipe PREP 10 min, plus freezing time

Tomato-Strawberry Granita

PREP 10 min, plus freezing time

Description

Icy-cold granita is easy to make and a great way to use up summer tomatoes. Adding strawberries — or fruits like peaches, nectarines, plums, ripe figs — and a touch of maple syrup makes it feel like dessert, but it also works as a refreshing appetizer or intermezzo. Tomatoes are rich in lycopene. Combined with antioxidant-rich strawberries, this makes for a heart-healthy treat.

NOTE

You can play with the ratio of tomatoes to strawberries to suit your tastes.

Ingredients

6 SERVES

15 oz (425 g) tomatoes
about 1/4 pint (80 g) strawberries
2 tsp maple syrup
2 tsp lemon juice
1/2 tsp salt

Directions

Step 1

Trim 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 2

Push 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 3

Once 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. Add cubed mango, trimmed strawberries, or wedges of stone fruit for some charm.

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About the author

Betty Hallock

Betty is a writer and editor: A journalist who formerly worked at the Wall Street Journal, Los Angeles Times, and Los Angeles magazine, she also has co-authored four cookbooks. Her favorite meal for as long as she can remember has been ochazuke — rice with tea and pickled plum.

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