Tomato-Black Pepper Granita

     Not overly sweet and with a spunky kick, this palate cleanser is a take on the traditional Italian combination of strawberries, black pepper and balsamic vinegar. (It also tastes great in a Bloody Mary.)

     From Gourmet magazine.

     195 MINUTES

     15 minutes to make

     180 minutes to freeze

     2 pounds vine-ripened tomatoes (about 4 medium; preferably red)

     1/4 cup superfine granulated sugar

     2 teaspoons coarsely ground black pepper

     1 teaspoon balsamic vinegar

     Quarter tomatoes and, in a food processor, puree with sugar until smooth.

     Pour puree through a sieve, pressing hard on solids, into a shallow metal baking pan.

     Stir in pepper and vinegar until combined well.

     Freeze mixture, covered, stirring and crushing lumps with a fork about every 30 minutes, until no longer slushy but not frozen solid, 2 to 3 hours.

     Granita may be made 2 days ahead and frozen, covered.

     Just before serving, scrape granita with a fork to lighten texture and break up ice crystals.

     Makes about 1 quart or 8 servings.

     Per serving: 47 calories; 0.4 g fat (0 g saturated fat; 8 percent calories from fat); 11 g carbohydrates; 0 mg cholesterol; 10 mg sodium; 1 g protein; 1 g fiber.