Recipe information
Yield
6 Servings
Ingredients
2
1/2 pounds ripe Tolstoi tomatoes or other red juicy tomatoes (about 8 medium), cored, seeded, chopped
1
/4 cup (packed) torn fresh basil leaves
1
teaspoon Worcestershire sauce
1
teaspoon (scant) hot pepper sauce
1
/2 teaspoon fleur de sel or coarse kosher salt
1
/4 teaspoon ground black pepper
6
tablespoons vodka (preferably Stolichnaya)
Finely chopped small celery leaves plus 6 small whole leaves for garnish
Need to make a substitution?
Preparation
Step 1
Combine first 6 ingredients in processor. Blend until smooth. Transfer to 11x7x2-inch glass baking dish. Freeze until starting to set around edges, stirring occasionally, about 1 hour. Continue to freeze, without stirring, until firm, about 2 more hours. DO AHEAD Can be made 2 days ahead. Cover and keep frozen.
Step 2
Remove granita from freezer; let stand until soft enough to scrape with fork, 20 to 30 minutes. Using fork, scrape granita, forming flakes. Divide among 6 glasses. Pour 1 tablespoon vodka over each. Sprinkle each with chopped celery leaves and garnish with 1 whole celery leaf.