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Tomato and red pepper granita
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4 pointed red peppers, halved lengthways
2 x 225g packs pome dei moro tomatoes
100g caster sugar
1 lemon, zest and juice
1. Preheat the grill to high. Put the peppers skin-side up on a tray and set under the hot grill. Cook for 5-10 minutes until the skin is completely blackened and charred. Transfer into a sealable food bag and seal (or put into a bowl and cover tightly) for 5 minutes, then peel off and discard the skins.
2. Transfer the peeled peppers to a blender with the tomatoes and whizz for a few minutes until smooth. Put the sugar in a pan with 100ml water and set over a medium heat. Heat gently until the sugar is completely dissolved. Add to the blender with the lemon zest and juice, plus a pinch of sea salt; whizz to combine.
3. Transfer to a shallow metal tray and carefully put in the freezer. Freeze for 1 hour, or until frozen at the edges, then use a fork to break up the ice into smaller crystals and stir into the centre. Repeat this process 2 or 3 more times until the mixture is completely frozen into large ice crystals. Spoon into small chilled glasses and serve.
This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in March 2019.