Tomato Granita

1. 1

   Bring diced tomatoes, apple juice, lemon juice and agave syrup (or honey, if using) to a boil then simmer 5 mins. Pass through a fine mesh strainer and set aside to cool. Transfer to a plastic container and freeze for 8-12 hours, stirring every 30-60 mins for the first 6-8 hours.

2. 2

   To serve, spread sugar out in a large frying pan. Add bread and toast for about 4 mins until golden and caramelized on both sides. Serve scoops of tomato sorbet with caramelised bread. The sorbet will keep for 6-8 weeks in the freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.