- 690 g Kumato® brand tomatoes.
- 125 ml liquid caramel (prepared as follows).
- 3 tablespoons of freshly squeezed lemon juice.
- 6-8 fresh mint leaves.
- 2 tablespoons vodka.
- 2 large lemons cut into slices (optional garnish).
- 6-10 large mint leaves (optional garnish).
Make an "x" shaped incision in the bottom of the Kumato® brand tomatoes, immerse in boiling water for 30 seconds and drain. Then soak in cold water and drain again. Then peel, chop and blend until finely pureed, 2 to 3 minutes. Add the rest of the ingredients and pulse the mixture several times so that the mint is chopped but not pureed. Taste and add more liquid caramel, mint or vodka if desired. Pour the mixture into a container and put it in the freezer. Stir every 2 to 3 hours until it starts to solidify, after 6 to 8 hours. When semi-solid, use an ice-cream scoop to form balls of granita. Serve in shot glasses or small bowls. If desired, decorate the edges with a few slices of fresh lemon and some mint leaves.
Pour 1 cup sugar and 1 cup water into a medium saucepan. Stir over very low heat, dissolving the sugar crystals. Remove any sugar crystals left on the sides of the pan with a damp pastry brush. Heat the mixture to boiling, cover, simmer for 2 to 3 minutes and then allow to cool. If you don't have time to prepare the liquid caramel, you can substitute it with corn syrup.
Stand out with original serving ideas
Mint provides a sweeter taste. Try substituting basil for a less sweet flavour. Add a dash of Tabasco or a chilli if you want a sweet and spicy blend. The mixture can be frozen in an ice cream machine following the instructions for making sorbets. Serve this special sorbet between the first and second courses, or as a dessert with lemon biscuits.