Tomato granita everyone has been waiting for :)

2013-04-30 19.51.092013-04-16 17.53.01

Tomato Granita with orange lace


12 tomatoes:

simple syrup: 4 ounces

balsamic vinegar: as needed

salt and pepper: as needed

Method of prep:

score tomatoes

blanch for 1 minutes

peal tomatoes

cut in half length wise

juice and seed into a strainer keep remaining juice

toss tomatoes in balsamic salt and pepper

roast on 400 for 15 minutes

puree strain mesure out 17 ounces

combine syrup and tomatoes.

mesure bricks with refractometer 14-16 brix
Freeze for 20 minutes stir and break ice and freeze for another 50 minutes

orange lace cookie:


Pastry flour: 4.5 ounces

Sugar: 4.5 ounces

Butter: 4.5 ounces

Corn syrup: 5.12 ounces

orange zest: as needed

Method of prep:

Using a paddle, blend together first 3 ingredients then add corn syrup and crushed walnuts.

bake at 350 till light brown. cut with circle mold

hope you enjoy 🙂


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