Tomato Granita & Whipped Ricotta Cream
There’s something so playful about eating granita or shaved ice in the heat of summer. It brings out a kind of childlike excitement, spooning up those frosty layers that instantly melt on your tongue and keep you shoveling in the next bite. I’ve always loved making granita with watermelon and lean toward red berry flavored shaved ice but this summer, I couldn’t stop thinking about making a savory version of this warm weather treat. Something just as refreshing but unexpected, and what’s more savory and juicy than a ripe summer tomato?
Tomatoes are my forever favorite summer ingredient and as soon as July hits, they find their way into nearly every meal so turning them into dessert felt like the natural next step. My Tomato Granita with Whipped Ricotta Cream is a love letter to summer’s ripest fruit. Grated tomatoes are mixed with lemon juice, salt, and a touch of sugar, then scraped into icy flakes that are bright and a little sweet. Paired with a ricotta and basil olive oil–laced whipped cream, it’s cold, creamy, and completely satisfying.
I love serving this in little cocktail glasses at the end of a warm evening, especially when dinner has leaned a bit heavy or rich. It wakes up your palate as the granita melts away. It’s a savory dessert and a little quirky but trust me, it’s a playful, elegant finish to a summer dinner.
Tips
This recipe relies on juicy, in-season tomatoes with good flavor. Look for medium sized heirloom tomatoes or early girls.
For a faster fluffy whipped cream, place your mixing bowl and whisk in the freezer for 10–15 minutes before whipping.
Tomato sweetness varies and wow, do they benefit from salt. After mixing the granita base, taste it before freezing. If your tomatoes are especially tart, add a touch more sugar. If they’re very sweet, you can add a little more lemon juice for balance. Try a small spoonful with a little extra salt and see if you like it, add a touch more to the full mixture if you do!
The granita can be made a day or two ahead and stored covered in the freezer. Just give it a fresh scrape with a fork before serving to fluff it up.
Tomato Granita & Whipped Ricotta Cream
Cool, savory, and unexpectedly elegant, this Tomato Granita with Whipped Ricotta Cream is the summer dessert you didn’t know you needed. Fresh grated tomatoes are frozen and scraped into delicate flakes, then served over a creamy basil olive oil–infused ricotta whip for a refreshing dish that’s equal parts appetizer and dessert. Perfect for warm nights, garden parties, or anytime you want to impress with something a little different.
Ingredients
- 2 cups grated tomatoes (4-6 medium tomatoes), preferably early girls or heirlooms
- 1 lemon
- kosher salt
- ½ teaspoon sugar
- Fresh cracked pepper
- 1 cup heavy whipping cream
- 2 tablespoons basil infused olive oil
- ⅓ cup part skim ricotta
- Olive oil, for finishing
- Basil leaves, for garnish
Instructions
- Using the small holes on a box grater, grate about 4 to 6 medium ripe tomatoes until you have 2 cups of pulp and juice. Discard the stems and any excess skin that doesn’t grate in. Transfer the grated tomatoes to a freezer safe wide, shallow dish or a loaf pan.
- Add the zest of 1 lemon, the juice of half of the lemon, 1 teaspoon of kosher salt, ½ teaspoon of sugar, and a few cranks of freshly cracked black pepper. Stir to combine, then place the dish in the freezer. Every hour for about 4 hours, scrape the mixture with a fork, pulling the frozen edges into the center to create light, fluffy ice crystals. The granita is ready when it’s fully frozen and flaky in texture.
- When you're ready to serve, make the whipped ricotta cream. In a large mixing bowl, combine 1 cup heavy whipping cream, a pinch of kosher salt, and 2 tablespoons basil-infused olive oil (if you can’t find basil oil, feel free to use regular olive oil or omit it entirely). Whip vigorously by hand, stirring in a figure-eight motion, until the cream thickens and nearly holds stiff peaks. Add ⅓ cup part-skim ricotta and continue whisking until the mixture is light, airy, and holds its shape.
- Spoon the tomato granita into 6 chilled cocktail glasses or small serving bowls. Add a generous dollop of the whipped ricotta cream on top. Finish with a drizzle of good olive oil and a few fresh basil leaves.
