Caprese Granita

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  • Level: Easy
  • Total: 4 hr 30 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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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 


  1. 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.
  2. 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.
  3. 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.

Cook’s Note

The granita can be made in advance and stored covered with plastic wrap for up to 4 days.