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Nutrition: per serving

  • kcal30
  • fat0g
  • saturates0g
  • carbs6g
  • sugars6g
  • fibre1g
  • protein1g
  • salt0.65g
    low

Method

  • step 1

    Chop the tomatoes and place in a bowl with all the other ingredients except the basil leaves. If you have time, leave them to macerate at room temperature overnight. Blitz in a blender - in batches, then strain through a fine sieve. Shred the basil leaves and stir through.

  • step 2

    Clear a shelf in the freezer and place a sided metal tray in to chill. Make up your mix and leave to cool, then pour into the tray and cover with cling film. Freeze the liquid until frozen around the edges and slushy in the middle. Use a fork to break up the ice into smaller crystals. Return the tray to the freezer. Repeat the breaking up process every half hour (at least three times) until it’s completely frozen and the texture of snow. For a quicker method: freeze the mixture in an ice tray, then blitz the cubes in a food processor just before serving. The texture will be slightly slushier, but just as delicious.

Recipe from Good Food magazine, August 2006

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Comments, questions and tips (3)

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Overall rating

A star rating of 5 out of 5.4 ratings

catie74

Such a delicious fresh recipe to use a glut of tomatoes. and great when you have made too much because it can be kept in the freezer in portions for instant pleasure when the need arises

Thio

Nice recipe, lots of taste! Added a bit of tabasco, which worked great

gmfjemh

A star rating of 5 out of 5.

This tastes amazing and smells so aromatic - I used tomatoes from my garden and followed the recipe exactly, it's easy and straightforward to make, and everyone loved it. Makes quite a lot, I kept the left overs in the freezer and used them 6 weeks later and they were just as good as first time…

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