| Level: | Easy |
| Total: | 4 hr 30 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 1/2 pounds vine-ripe tomatoes, quartered (about 4)
- 1/2 cup water
- 2 tablespoon white balsamic vinegar
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1/4 cup sliced fresh basil leaves
- 12 ciligene fresh mozzarella cheese balls, quartered
- 3 tablespoons toasted pine nuts, if desired
- Olive oil, to drizzle
- Flaky sea salt, to sprinkle
Instructions
- Add the tomatoes, water, vinegar, sugar and salt to the pitcher of a blender. Blend on high for 2 minutes. Pour into an 8-by-8-inch baking dish. Discard the seeds and any solids. Freeze for 2 hours.
- After two hours, use a fork to scrape and break up the mixture. Stir to distribute the ice crystals and return to the freezer until frozen solid, about 2 hours more.
- Use a fork to scrape the desired amount of large shards of ice into small bowls. Top each serving with basil, mozzarella quarters and pine nuts. Drizzle with olive oil and sprinkle with flaky sea salt and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 200 |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 10 g |
| Cholesterol | 38 mg |
| Sodium | 358 mg |
Reviews
When there are no fresh tomatoes, I substitute V-8 tomato juice and leave out the salt. It’s a change of pace and refreshing any time of the year. I always keep some in the freezer.
This recipe is AMAZING!! Everyone loved it, super refreshing! It will be a staple for my summer entertaining! Thanks Giada!!