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Tomato and Basil Granita

Serves 4-6

Free of: All top allergens and gluten-free

Chef’s Note: Here’s a savoury twist on the granita, which is usually a sweet, iced dish. For kids, you can make granita popsicles. Pair it with the Tomato and Fennel Salad (pictured).


  • 1 ½ lbs (750 g) ripe tomatoes, seeded and chopped
  • 1 tbsp (15 mL) sugar
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) cracked pepper
  • 1 tbsp (15 mL) rice wine vinegar
  • ¼ cup (60 mL) basil leaves, finely sliced


  1. Place a cookie sheet in freezer to chill.
  2. In a large bowl, combine all ingredients except basil. In a blender, in batches, pulse until smooth. Pass through fine sieve, discard solids.
  3. Add basil to the strained mixture and stir.
  4. Remove cookie sheet from freezer and line with plastic wrap.
  5. Pour tomato mixture onto plastic wrap. Place back into freezer. As the mixture freezes stir often with a fork to break into small pieces until texture resembles slushy snow. (For small freezer, pour mixture into ice cube trays; no stirring.)
  6. Serve granita in small dessert bowls or chilled glasses. Garnish with a basil leaf.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

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