Sherry Tomato Granita Recipes

SHERRY TOMATO GRANITA

Steps:

• 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.

PEACH-ORANGE SHERRY GRANITAS

Steps:

• Bring the sugar, 1/2 cup water and the orange and lemon zest to a simmer in a saucepan, stirring until the sugar dissolves. Let cool, then strain into a blender. Add the peaches and orange and lemon juice. Blend until very smooth.
• Pour into a 9-by-13-inch baking dish and stir in the sherry. Freeze until beginning to harden, 2 to 3 hours, then scrape with a fork. Continue to freeze, scraping occasionally, until frozen, about 3 more hours. Serve garnished with peach and/or orange slices.

SHERRY CHERRY TOMATOES

Steps:

• Preheat oven to 375 degrees F.
• Preheat a skillet over medium high heat. Add extra-virgin olive oil, garlic and onions. Sweat them out 2 to 3 minutes then add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry vinegar or sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast for 18 to 20 minutes.

TOMATO & BASIL GRANITA

Steps:

• Chop the tomatoes and place in a bowl with all the other ingredients except the basil leaves. If you have time, leave them to macerate at room temperature overnight. Blitz in a blender - in batches, then strain through a fine sieve. Shred the basil leaves and stir through.
• Clear a shelf in the freezer and place a sided metal tray in to chill. Make up your mix and leave to cool, then pour into the tray and cover with cling film. Freeze the liquid until frozen around the edges and slushy in the middle. Use a fork to break up the ice into smaller crystals. Return the tray to the freezer. Repeat the breaking up process every half hour (at least three times) until it's completely frozen and the texture of snow. For a quicker method: freeze the mixture in an ice tray, then blitz the cubes in a food processor just before serving. The texture will be slightly slushier, but just as delicious.

TOMATO GRANITA

Steps:

• Simmer the water and dissolve the sugar to form a simple syrup. Pour over the tomatoes and let cool.
• Using a blender, puree the tomatoes, syrup and remaining ingredients until perfectly smooth. Taste for seasoning. Remember: The flavors will be slightly muted when this is chilled.
• Place in your icecream maker and follow manufacturers instructions OR.
• Pour into a non-reactive, freezer-safe dish and place in the freezer. Stir this mixture every hour until firm. The texture will depend on the tomatoes. Higher sugar content produces softer granita and less produces harder-icier granita.
• Pull out of the freezer a few minutes before serving, to soften. Shave the granita ice with a fork or icecream scoop.