BLOODY MARY GRANITA
Steps:
- Whisk the tomato juice, Worcestershire sauce, horseradish, hot sauce, parsley, 1 teaspoon pepper and 1/2 teaspoon celery salt in a large bowl. Juice half of the lemon; add to the bowl along with the olive juice. Transfer 1 cup of the mixture to a bowl and stir in the vodka; cover and freeze until ready to serve (it will not solidify). Pour the remaining tomato juice mixture into a baking dish, cover and freeze at least 3 hours, stirring with a fork after 30 minutes to break up any ice crystals.
- When ready to serve, scrape the granita with a fork so that the texture is similar to crushed ice. Cut the remaining lemon half into 8 wedges. Thread 2 pieces celery, 2 olives and 2 lemon wedges onto 4 skewers, alternating the garnishes. Mix the paprika and remaining 1/2 teaspoon celery salt on a plate. Moisten the rim of 4 glasses with a damp paper towel and spin them in the seasoning to coat. Pour some of the vodka mixture into each glass and top with the granita; garnish with the skewers and serve with a straw and spoon.
TOMATO BLACK-PEPPER GRANITA
Not overly sweet, and with a spunky kick, this palate cleanser is a take on the traditional Italian combination of strawberries, black pepper, and balsamic vinegar. (It also tastes great in a Bloody Mary.)
Yield Makes about 1 quart
Number Of Ingredients 4
Steps:
- 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.
TOMATO GRANITA
***Warning*** Only make this during the heat of summer when the tomatoes are like sweet, dripping, juicy manna from the heavens. It is lovely on its own, or scooped onto an herb salad of chives, fresh basil and tarragon. Use it as "dressing" for a grilled chicken salad, or shrimp cocktail.
Provided by TooAllergic
Categories Vegetable
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 81.2, Fat 0.8, SaturatedFat 0.1, Sodium 43.5, Carbohydrate 18.6, Fiber 2.2, Sugar 15.4, Protein 1.8
CANTALOUPE AND BLACK PEPPER GRANITA
A grown-up shaved ice, with a welcome hit of spice from the pepper.
Provided by Susan Spungen
Categories Dessert Quick & Easy Frozen Dessert Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 4
Steps:
- Purée cantaloupe, sugar, Muscat, and 1/4 teaspoon pepper in a blender until smooth. Transfer to a shallow baking dish and freeze mixture until edges begin to set, about 30 minutes.
- Using a fork, scrape mixture to break up frozen portions. Freeze, scraping and breaking up every 20-30 minutes, until mixture resembles fluffy shaved ice, 2-4 hours. Serve granita topped with coarsely ground pepper.
- Do ahead: Granita can be made 3 days ahead. Cover with plastic wrap and keep frozen. Scrape before serving.
TOMATO & BASIL GRANITA
An unusual and delicious dinner party starter
Provided by Barney Desmazery
Categories Dinner, Lunch, Snack, Starter, Supper
Time 25m
Yield Serves 8 as a starter
Number Of Ingredients 7
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.
Nutrition Facts : Calories 30 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.65 milligram of sodium
TOMATO BLACK PEPPER GRANITA
This interesting palate cleanser is from the August 1990 issue of Gourmet Magazine. If you can't get your hands on fresh peak-of-the-season tomatoes, skip this recipe. This granita may be made two days in advance. Cooking time is freezing time.
Provided by Chef Regina V. Smith
Categories Vegetable
Time 3h20m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Quarter tomatoes and in a food processor, puree them with the sugar until smooth.
- Pour puree through a sieve, pressing hard on solids, into a shallow metal baking pan.
- Stir in pepper and balsamic vinegar until combined well.
- Freeze mixture, covered, stirring and crushing lumps wiht a fork about every 30 minutes, until no longer slushy but not frozen solid, 2 to 3 hours.
- Just before serving, scrape granita with a fork to lighten texture and break up ice crystals.
Nutrition Facts : Calories 367.6, Fat 1.9, SaturatedFat 0.5, Sodium 47.2, Carbohydrate 88.3, Fiber 12, Sugar 73.9, Protein 8.4
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