Sherry Tomato Granita Recipe

Sherry Tomato Granita Recipe

  • 1 pound beefsteak tomatoes, cut into 2-inch wedges
  • 1/2 cup cream Sherry
  • 1 teaspoon sugar
  • 1 tablespoon plus 1/2 teaspoon Sherry vinegar, divided
  • 2 celery ribs
  • 1/2 seedless cucumber
  • 2 large radishes
  • 1/2 teaspoon extra-virgin olive oil
  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.
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