Tomato and Basil Granita

Nothing goes to waste… nothing ends up in the trash…

I was making a recipe based on tomatoes that you boil a few minutes to remove the skin (my tomato tart). So I ended up with a lot of tomato water. It would have been a shame to throw it away. I decided to make a tomato and basil granita.

This recipe, that I got from a friend who is a chef, is based on tomato sauce or tomato juice. I changed it to use my tomato water.

I will give you both options here.

It is important to take homemade tomato sauce if you go for this option, to get the real tomato taste. It would be too bad to take industrial sauce especially since you already have the recipe here on the blog.

For the tomato water version… I took 1,2 kg of tomatoes. I took the pulp for my other recipe (but you can take it to make tomato sauce by the way!!), and I kept the water and the liquid part with little seeds for my tomato and basil granita. I had around 320 g of liquid.

So I calculated all the ingredient quantities based on those 320 g, and I got 12 appetizer jars (7 cl each). It’s a little bit like being back to school ;-), but it’s important to know what quantity you’re making, don’t you think ? 😉

You will see that this recipe, that is really simple to make, is amazingly fresh and tasty. You are going to love it!!

Last point: start preparing your granita the day before or at least on the morning (for a dinner). The preparation shall infuse…

The utensils:

A small sauce pan,

A strainer,

An ice cream machine.

Shall we now?

The recipe, Chef!

Print Recipe

Tomato and Basil Granita

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Serves: 12 pces Difficulty: Easy Price: €

Cooking Time: 10 min – Total Time: 4 heures

Ingredients

• 320 g tomato water and 60 g water
• Or 100 g tomato sauce and 280 g water
• 1 lemon juice (50-60 g)
• 20 basil leaves
• 10 pepper seeds
• 1 teaspoon grond ginger
• 100 g caster sugar
• 20 g glucose syrup
• 2 pinches flower salt

Instructions

1

Heat the tomato water, the water, suagr and glucose syrup.

2

Stop before boiling (85 degrees if you have a thermometer).

3

Let cool down.

4

Add the roughly chopped basil leaves, the pepper seeds, ground ginger, lemon juice and flower salt.

5

Let infuse in the fridge a few hours, if posible a whole night.

6

After this resting time, pour the preparation through the strainer and put it in your ice cream machine.

7

That's it!