Tomato Black-Pepper Granita
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 quart
- 1 teaspoon balsamic vinegar
- 2 teaspoons coarsely ground black pepper
- 1/4 cup superfine granulated sugar
- Carbohydrate 9 g(3%)
- Fat 0 g(0%)
- Fiber 1 g(5%)
- Protein 1 g(2%)
- Saturated Fat 0 g(0%)
- Sodium 5 mg(0%)
- Calories 37
Preparation Quarter tomatoes and in a food processor purée with sugar until smooth. Pour purée through a sieve, pressing hard on solids, into a shallow metal baking pan. Stir in pepper and vinegar until combined well. Freeze mixture, covered, stirring and crushing lumps with a fork about every 30 minutes, until no longer slushy but not frozen solid, 2 to 3 hours. Granita may be made 2 days ahead and frozen, covered. Just before serving, scrape granita with a fork to lighten texture and break up ice crystals.
Preparation Quarter tomatoes and in a food processor purée with sugar until smooth. Pour purée through a sieve, pressing hard on solids, into a shallow metal baking pan. Stir in pepper and vinegar until combined well. Freeze mixture, covered, stirring and crushing lumps with a fork about every 30 minutes, until no longer slushy but not frozen solid, 2 to 3 hours. Granita may be made 2 days ahead and frozen, covered. Just before serving, scrape granita with a fork to lighten texture and break up ice crystals.
