sherry-tomato-granita-242858.json

{
    "directions": [
        "Blend together tomatoes, Sherry, sugar, 1 tablespoon vinegar, and 1/4 teaspoon each of salt and pepper in a blender until smooth. Strain through a fine-mesh sieve into a bowl, pressing on and then discarding solids.",
        "Pour tomato mixture into an 8- to 9-inch nonreactive baking dish and freeze until partially frozen, about 1 hour. Scrape and stir with a fork, crushing any lumps. Continue to freeze, scraping once or twice, until evenly frozen, about 2 hours more.",
        "Cut celery, cucumber, and radishes into fine julienne strips, then toss in a bowl with oil, remaining 1/2 teaspoon vinegar, and salt and pepper to taste.",
        "Serve granita with vegetable julienne."
    ],
    "ingredients": [
        "1 pound beefsteak tomatoes, cut into 2-inch wedges",
        "1/2 cup cream Sherry",
        "1 teaspoon sugar",
        "1 tablespoon plus 1/2 teaspoon Sherry vinegar, divided",
        "2 celery ribs",
        "1/2 seedless cucumber",
        "2 large radishes",
        "1/2 teaspoon extra-virgin olive oil"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Blender",
        "Tomato",
        "Celery",
        "Cucumber",
        "Radish",
        "Sherry",
        "Gourmet"
    ],
    "title": "Sherry Tomato Granita",
    "url": "http://www.epicurious.com/recipes/food/views/sherry-tomato-granita-242858"
}