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Tomato Granita

Published: 1st June 2017


  • 800g Ripened Cherry Baby Tomatoes
  • 5 Tbsp Red Wine Vinegar
  • 1 Clove of Garlic
  • 50g Caster Sugar
  • 3 Sprig of Fresh Thyme
  • ½ Tsp Salt
  • Pinch of Cracked Black Pepper


  1. Place the ripened tomatoes in a large bowl with the sugar, salt, pepper, garlic, vinegar and thyme and gently stir.
  2. Wrap cling film over the bowl and place in the fridge overnight.
  3. Blitz all the ingredients well (can use food processor or hand blender).
  4. Pass through a fine sieve and collect the tomato liquor in a clean bowl.
  5. Taste the tomato liquor, should be balanced between sweetness and sharpness, if to sharp add a little sugar and mix through to ensure dissolved, if too sweet add a drop of red wine vinegar and mix.
  6. Place the tomato liquor on a flat tray and place in the freezer for 30 minutes until the liquor starts to crystallise.
  7. Remove from freezer and stir with a fork.
  8. Repeat approximately 6 to 8 times.
  9. Once set scrape off the top with a spoon and place in a shot glass or tumbler and garnish with a sprig of thyme.
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