Spicy Tomato Granita

1. 1

   Bring a large pot of water to a boil.

2. 2

   Fill a large bowl with ice water.

3. 3

   Using a sharp knife, make a shallow X in the bottom of each tomato.

4. 4

   Add the tomatoes to the boiling water and blanch just until the skins begin to pull away, about 20 seconds.

5. 5

   Using a slotted spoon, immediately transfer the tomatoes to the ice water.

6. 6

   Drain and peel the tomatoes.

7. 7

   Halve the tomatoes crosswise.

8. 8

   Squeeze the seeds into a sieve set over a bowl.

9. 9

   Press on the seeds to extract the juice; discard the seeds.

10. 10

    Cut the tomatoes into large chunks.

11. 11

    In a food processor, puree the tomatoes with the tomato juice, cilantro, lime juice and chile until smooth.

12. 12

    Season with salt.

13. 13

    Spread the tomato mixture in a shallow 9-by-13-inch glass baking dish.

14. 14

    Freeze until set around the edges, about 1 hour.

15. 15

    Using a fork, scrape the ice crystals into the center and freeze again.

16. 16

    Repeat the scraping every 30 minutes until the entire mixture has turned into ice flakes, about 2 hours longer.

17. 17

    Serve the granita in glasses garnished with the tarragon sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.