Savory Granita Duet

Yield: 4 to 6 small servings
Preparation time: 10 minutes of work, plus a minimum of 6 hours to freeze

A granita is flavored ice crystals, delicate and exquisite. Usually it is made from something sweet and served as dessert, but in these refreshing variations, the granita has become a savory dish to be served as an appetizer, a salad course, or a world-class palate cleanser. This sparkling duet is very beautiful: it looks like a bowlful of tiny jewels. And needless to say, it is light, light, light.

Cucumber-Mint Granita


2 medium-sized cucumbers (about 10 ounces each)
3 tablespoons minced fresh mint
3 tablespoons minced fresh chives
2 tablespoons seasoned rice vinegar (plus extra for sprinkling on top)
A pinch of salt
1/8 teaspoon ground black pepper

  1. Peel and seed the cucumbers, and chop them into 1-inch pieces. Place them in a blender or a food processor with the mint and chives, and purée until smooth.
Tomato-Basil Granita

6 medium-sized ripe tomatoes (about 2 1/2 pounds)
10 leaves of fresh basil, minced
1/2 teaspoon minced garlic
1 tablespoon red wine vinegar (plus extra for sprinkling on top)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
  1. Cut the tomatoes in half; squeeze out and discard the seeds. Grate the tomatoes with a hand-held grater. When you're done, all you'll have left in your hand will be the skin. Discard it, and place the grated pulp in a food processor, along with the basil and garlic. Purée until smooth.