Tomato Granita with caramelized rosmary and Ouzo4 comments Sep 29th, 2009 | By Tobias | Category: Desserts and Sweets, Recipes
Granita is a semi-frozen dessert of sugar, water, and flavourings. Common and traditional flavoring ingredients include lemon, coffee, almonds or mint. In Greece on the other hand you can find quite often sweet preserved vegetables like eggplant or tomato. I decided to create a fusion of the Italian Granita and the Greek tradition, the result is this Tomato Granita. The Ouzo gives and additional refreshing flavour and the rosemary goes surprisingly well with the sweet tomato taste.
Preparation time: 25 minutes
Cooking time: 30 minutes
- 1 kilo of very ripe tomatoes
- a small branch of fresh rosemary
- 100 gram sugar
- 60 gram butter
- 4 cl Ouzo
Put the tomatoes into a pot with boiling water and let them simmer until the skin breaks open. Remove the tomatoes from the pot and let them cook down. Remove the skin and the stalk.
Puree the tomatoes in a blender very finely.
Melt the butter in a pot. Fry the rosemary branch for a couple of minutes until crisp. Remove the branch and add the sugar until caramelized. Keep stirring while caramelizing the sugar.
Once the sugar is brown add the tomato and boil the mixture for 30 minutes. Take the pot off the heat and add 4cl of Ouzo or Pastis. Stir well and let it cool off.
Once cooled off place in freezer. Stir occasionally throughout the next couple of hours until frozen.
Remove 30 minutes before you want to serve it from the freezer. Pick to produce a finer texture. You can also smoothen it in a blender.