Sherry Tomato Granita
A refreshing frozen tomato granita infused with cream sherry and served with crisp julienned vegetables. This elegant dish combines the sweetness of tomatoes with the complexity of sherry for a sophisticated palate cleanser or appetizer.
Ingredients
- •1 pound beefsteak tomatoes, cut into 2-inch wedges
- •½ cup cream Sherry
- •1 teaspoon sugar
- •1 tablespoon Sherry vinegar
- •2 ribs celery
- •½ whole seedless cucumber
- •2 whole large radishes
- •½ teaspoon extra-virgin olive oil
Cooking Instructions
- 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.
10 min
- 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.
180 min
- 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.
15 min
- 4.
Serve granita with vegetable julienne.
5 min
