Recipe by Janet Taylor McCracken
“I was developing a bunch of tomato recipes, and came up with this tomato-basil granita. It’s great on its own, but we wanted to come up with a fun way to use it. We tried putting it with lemon sorbet—you know, acid with acid? That was a terrible idea! But then, on a whim, I grabbed a pint of vanilla ice cream from the freezer and added a scoop to the granita. It totally blew us away. So when I asked Cecily McAndrews, a food editor here, what food doesn’t go with tomatoes, and she said ice cream, I was able to prove her wrong! Seriously, you’ve got to try this!” — Janet Taylor McCracken, test kitchen director
- 1 cup tomato water
- 2 tbsp. sugar
- 1 tbsp. finely chopped fresh basil leaves
- Vanilla ice cream
- Fresh basil leaves, for garnish
In a small bowl, stir 1 cup tomato water, 2 tbsp. sugar and 1 tbsp. finely chopped fresh basil leaves until the sugar dissolves. Pour into a 9-by-9-inch metal baking dish and freeze, scraping with a fork every half hour, until frozen, about 2 hours. In a small bowl, layer spoonfuls of granita with scoops of vanilla ice cream. Garnish with fresh basil leaves.