Sherry Tomato Granita

Name: Sherry Tomato Granita
Ingredients: 1 pound beefsteak tomatoes, cut into 2-inch wedges; 1/2 cup cream Sherry; 1 teaspoon sugar; 1 tablespoon plus 1/2 teaspoon Sherry vinegar, divided; 2 celery ribs; 1/2 seedless cucumber; 2 large radishes; 1/2 teaspoon extra-virgin olive oil

8 ingredients

4 steps

Ingredients

1 pound beefsteak tomatoes, cut into 2-inch wedges
1/2 cup cream Sherry
1 teaspoon sugar
1 tablespoon plus 1/2 teaspoon Sherry vinegar, divided
2 celery ribs
1/2 seedless cucumber
2 large radishes
1/2 teaspoon extra-virgin olive oil

Directions

1

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.
2

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.
3

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.
4

Serve granita with vegetable julienne.