Tomato Ice
August 22nd, 2009 | Published in Appetizer Recipes, Vegetable Recipes | 3 Comments
I started experimenting with granita— that’s basically what this is, savory granita— a couple of years ago in response to an editor’s request. She’d grown up in Italy and wanted to see if I could develop some recipes based on this very Italian treat. Once I mastered the technique (simple, simple, simple), I wound up going plum crazy for this concept. I’ve made granita style cocktails, desserts and this wonderful frosty first course. You can find a few of the others here.
Since I’m in the grips of a full blown tomato fever right now, this cool recipe really hit the spot. Plus, it is one of the most creative ways I’ve found to use the less than perfect tomatoes that sometimes make it home with me. Of course, it’s delicious if you begin with the yummiest Brandywine juice ball in the garden, too.
Tomato Ice Recipe
The flavor of tomatoes, vividly enhanced by the splash of vodka, fairly bursts out of this unusual appetizer. Serve this before a meal of seafood or pasta. For a fancy meal, add 2 whole poached shrimp or crab claws to garnish each serving. Tomato Ice can be made up to 2 days ahead.
Makes
- 2 pounds tomatoes
- 1 tablespoon sugar
- 3/4 teaspoon kosher salt
- 1 tablespoons fresh lime juice
- 3 tablespoons fresh orange juice
- 3 tablespoons Grey Goose vodka
- 2 tablespoons minced fresh basil
- Pinch cayenne pepper
- 2 grinds black pepper
GARNISH
- Fresh basil sprigs
- Extra virgin olive oil
- Remove the peel and seeds from the tomatoes. Roughly chop the tomatoes.
- Combine all of the ingredients in a blender or food processor and purée until smooth.
- Pour the mixture into an 8-inch square metal baking pan.
- Freeze the mixture until it’s icy around the edges (about 35 minutes). Use a fork to rake the frozen edges toward the center. Repeat the raking into the center every 30 minutes, until frozen through (about 2 hours total).
- Cover the pan and keep frozen.
TO SERVE
- Use a large spoon or ice cream scoop to mold the ice in a martini glass, frosted parfait glass, or in a small soup cup. Garnish with some fresh basil leaves and a drizzle of a fruity, extra virgin olive oil.
August 24th, 2009at 12:48 pm(#)
First off, congratulations on the new launch! It’s wonderful. But on to the deliciousness at hand! I am really intrigued by this tomato ice…it almost seems like a Bloody Mary italian ice! I’m curious!
August 24th, 2009at 12:50 pm(#)
a frozen bloody mary? Oh this is divine!
August 24th, 2009at 4:13 pm(#)
It is that and a more. Add shrimp or crab and it’s Bloody Mary Italian Ice Shrimp Cocktail !