Recipes Spicy Tomato Granita Be the first to rate & review! This icy, savory palate cleanser resembles a frozen gazpacho. Like all granitas, it is easy to prepare without an ice cream machine. Simply freeze the mixture in a shallow dish, stirring it occasionally as it hardens to form flaky crystals. More Granita Recipes By Joe Vitale Updated on November 2, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 3 hrs 20 mins Yield: 12 Ingredients 4 1/2 pounds juicy, ripe tomatoes 1/2 cup cilantro leaves 3 tablespoons fresh lime juice 1 serrano chile, seeded and chopped Salt 12 tarragon sprigs (optional) Directions Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a sharp knife, make a shallow X in the bottom of each tomato. Add the tomatoes to the boiling water and blanch just until the skins begin to pull away, about 20 seconds. Using a slotted spoon, immediately transfer the tomatoes to the ice water. Drain and peel the tomatoes. Halve the tomatoes crosswise. Squeeze the seeds into a sieve set over a bowl. Press on the seeds to extract the juice; discard the seeds. Cut the tomatoes into large chunks. In a food processor, puree the tomatoes with the tomato juice, cilantro, lime juice and chile until smooth. Season with salt. Spread the tomato mixture in a shallow 9-by-13-inch glass baking dish. Freeze until set around the edges, about 1 hour. Using a fork, scrape the ice crystals into the center and freeze again. Repeat the scraping every 30 minutes until the entire mixture has turned into ice flakes, about 2 hours longer. Serve the granita in glasses garnished with the tarragon sprigs. Make Ahead The granita can be transferred to a plastic container and frozen overnight. Stir before serving. Notes One Serving 38 calories, 0.6 grams Fat, 0 grams Saturated Fat, 8 grams Carbohydrates, 2 grams Fiber. Rate it Print