• 6servings

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B3
MineralsNatrium, Calcium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound beefsteak tomatoes, cut into 2-inch wedges

  2. 1/2 cup cream Sherry

  3. 1 teaspoon sugar

  4. 1 tablespoon plus 1/2 teaspoon Sherry vinegar, divided

  5. 2 celery ribs

  6. 1/2 seedless cucumber

  7. 2 large radishes

  8. 1/2 teaspoon extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Blend together tomatoes, Sherry, sugar, 1 tablespoon vinegar, and 1/4 teaspoon each of salt and pepper in a blender until smooth. Strain through a fine-mesh sieve into a bowl, pressing on and then discarding solids.

  2. Pour tomato mixture into an 8- to 9-inch nonreactive baking dish and freeze until partially frozen, about 1 hour. Scrape and stir with a fork, crushing any lumps. Continue to freeze, scraping once or twice, until evenly frozen, about 2 hours more.

  3. Cut celery, cucumber, and radishes into fine julienne strips, then toss in a bowl with oil, remaining 1/2 teaspoon vinegar, and salt and pepper to taste.

  4. Serve granita with vegetable julienne.


Send feedback