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Tomato Basil Granita

Refreshing and light, this can be served for a first course or as dessert. You can use store bought juice, or if you are like me and have lots of tomatoes, I will puree them in a food processor and then strain to remove seeds.

Makes 1 pint

2 cup tomato juice or puree

1 tablespoon extra virgin olive oil

1 teaspoon granulated sugar

1 tablespoon lemon juice

½ teaspoon black pepper

large pinch of salt

¼ cup packed basil leaves

  • Puree all ingredients in a food processor.

  • Place mixture in 9 x 13 pan and put in the freezer (overnight is ideal).

  • Remove from the freezer and either scrape the mixture with a fork or quickly process in a food processor.

  • Put back in the freezer until ready to serve.

  • Place in glasses and garnish with a sprig of basil.

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