Sherry Tomato Granita
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 (light first course) servings
- 1 teaspoon sugar
- 1/2 teaspoon extra-virgin olive oil
- 1/2 cup cream sherry
- Carbohydrate 5 g(2%)
- Fat 0 g(1%)
- Fiber 1 g(4%)
- Protein 1 g(1%)
- Saturated Fat 0 g(0%)
- Sodium 13 mg(1%)
- Calories 30
Preparation 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. 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. 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. Serve granita with vegetable julienne. Cooks' note:Granita can be made 3 days ahead and kept frozen, covered with plastic wrap once frozen. Scrape before serving.
Preparation 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. 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. 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. Serve granita with vegetable julienne. Cooks' note:Granita can be made 3 days ahead and kept frozen, covered with plastic wrap once frozen. Scrape before serving.
