Sherry Tomato Granita

Name: Sherry Tomato Granita
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams beefsteak tomatoes, cut into 2-inch wedges; 2 ribs celery ribs; 118 milliliters cream Sherry; 1 seedless cucumber; 1 teaspoons extra-virgin olive oil; 2 larges radishes; 1 Tbsp Sherry vinegar, divided; 1 teaspoon sugar

Sherry Tomato Granitan is a gluten free and vegan recipe with 6 servings. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains around 1g of protein, 1g of fat, and a total of 41 calories. A mixture of sherry vinegar, cucumber, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Tomato

Vinegar

Sherry

Sugar

Equipment you will use

Blender

Sieve

Bowl

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.

Ingredients you will need

Tomato

Equipment you will use

Baking Pan

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.

Ingredients you will need

Salt And Pepper

Cucumber