Tomato Granita

Preparation info
  • Makes About

    2 Pints

    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    This is a perfect base for ceviches or kinilaw during the late summer. Use freshly harvested, ripe local tomatoes, seeking out various shapes, sizes, and colors ranging from blood red, pale orange, and yellow to give the granita interesting colors.


    • 3 pounds (about 8 medium) ripe tomatoes
    • 1 tablespoon grated fresh horseradish
    • 1


    1. Bring a large pot of water to a boil over high heat and fill a bowl with water and ice. Using a paring knife, make a small “X” in the bottom of each tomatoes. Lower the tomatoes into the water, two at a time, and blanch until the skin at the bottom of the tomatoes begins to curl, about 30 seconds. Using a slotted spoon, immediately transfer the tomatoes to the ice water