You are here

Green Tomato Granita

Green Tomato Granita


  • 2 pounds green tomatoes
  • 2 lemons
  • Salt
  • Pepper
  • 6 sheets of gelatin, soaked in cold water


  1. Puree the tomato and lemons in a blender and then strain out the liquid. Add water until you have 1 quart of liquid.
  2. Heat up 1/2 cup of the tomato liquid in a pot and dissolve gelatin in the broth; then add heated ingredients to remaining broth. Season to taste with salt & pepper.
  3. Pour tomato broth into a shallow pan and freeze overnight. Remove from the freezer and use a fork to scrape it to form snow. Serve immediately or transfer back to the freezer to avoid melting.



Add a comment