Tomatoes are loaded with a vital antioxidant called lycopene, which combats free radicals that damage cells and cause ageing.
Ingredients and Method
Tomatoes are loaded with a vital antioxidant called lycopene, which combats free radicals that damage cells and cause ageing.
The granita is delicious served with protein-rich Greek yoghurt and nutritionally dense avocado. Leftover granita can be served in shot glasses with vodka shots for yummy, frozen Bloody Marys. Start the granita the day before serving.
SERVES 6
1. Slice 4 large tomatoes in half and use a teaspoon to scoop out the seeds. Roughly chop and chill in the fridge until needed.
2. Place 11/2 T castor sugar in a saucepan. Add 125 ml tomato juice and stir over a low heat until the sugar has dissolved. Simmer for 3–4 minutes. Remove from the heat and cool.
3. Place the chopped tomatoes in a food processor and blend until smooth.
4. Add the cooled syrup to the tomato liquid, as well as 375 ml tomato juice and 2 T chopped basil. Season to taste. Pour in a shallow tray and freeze for 3 hours or until the mixture starts to freeze around the edges.
5. Scrape the frozen edges with a fork. Freeze overnight.
6. Roughly chop 2 avocados, drizzle with the lemon juice and season with a pinch of salt. Stir through 1 T chopped chives and spoon into the bottoms of six serving glasses.
7. To serve, divide 250 ml Greek yoghurt between the six glasses on top of the avo. Scrape the granita with a fork and spoon onto the yoghurt.
Serve with fresh basil leaves.
Nutritional content per serving
â978 kJ k19 g Carbohydrate oh5 g Protein 5 15 g Fat â3 g Fibre
