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This savory granita is the perfect topping for our Yogurt-Basil Soup.

Martha Stewart Living, July 2002

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Credit: Sang An

Recipe Summary test

Yield:
Makes about 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In the bowl of a food processor fitted with the metal blade, puree tomatoes with the salt and sugar. Press through a fine sieve into a large bowl, and discard solids. Stir in pepper and vinegar, and transfer to a shallow metal baking pan.

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  • Place pan, uncovered, in freezer; stir with a fork every 30 minutes until mixture is frozen, at least 2 to 3 hours.

Cook's Notes

Tomato ice can be stored in an airtight container in the freezer for up to two weeks. Ice will harden when frozen; you will need to let it sit at room temperature before scooping.

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