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Fresh Florida Tomato Granita with Basil Syrup



  • Current rating: 3.0/5
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1 rating


3 lb. fully ripened medium-sized fresh Florida tomatoes (about 7)
2 tbsp. honey
2 tbsp. sugar
1 tsp. ground black pepper
1 tsp. balsamic vinegar
1/4 tsp. salt
1/4 cup fresh basil leaves, packed
1/3 cup light corn syrup


  1. 1
    To prepare tomato shells: Halve 3 tomatoes crosswise; scoop out pulp and set aside. Set tomato shells in a baking pan; cover and freeze.
  2. 2
    To prepare Fresh Tomato Granita: Remove seeds from the reserved tomato pulp; place in a bowl. Blanch, peel, seed, and coarsely chop remaining tomatoes; add to prepared tomatoes (makes about 3 cups).
  3. 3
    Place tomatoes in a food processor container fitted with a wing blade. Add honey, sugar, pepper, vinegar, and salt; process mixture until smooth. Transfer to a freezer container; cover and freeze until firm, 6 to 8 hours; stir occasionally with a fork to break up ice crystals.
  4. 4
    To make Basil Syrup: Blanch and drain basil leaves. In a blender or small food processor container, combine with corn syrup; process until smooth. Set mixture aside to infuse for about 30 minutes; strain and refrigerate until ready to serve.
  5. 5
    To serve: Scoop granita into frozen tomato shells. Place each filled tomato on a chilled dessert plate. Top with a drizzle of basil syrup. If desired, sprinkle with black pepper and garnish with a basil sprig.


Alisa Malavenda, Milwaukee Area Technical College, Milwaukee, WI Winning entry in 2003 Florida Tomato Committee Recipe Contest

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cuisines North & South American, Other North American
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