Subscribe Today

Sangrita Granita with Sun-dried Tomato Sugar for a Creative Cooking Crew Challenge

August 5, 2014 by Joan Nova in Creative Cooking Crew Challenge, Desserts, Food Challenge | 23 Comments

I’ve had Mexico on my mind because, after a good number of years, I’ve decided to go back and visit — this time to explore the Yucatan peninsula. But, that’s not happening until next February so when this month’s challenge (tomatoes) was announced, I decided to bring a little Mexico into my cocina. Or should I say cantina?

This type of post is rare for the pages of FOODalogue so I’m conflicted about whether to classify it as a frozen cocktail or dessert.

I consumed it both ways. First with a spoon and then, not to lose any of the rim deliciousness, as a beverage.

Sangrita, not to be confused with sangria, is a popular drink in Mexico.

For purposes of the challenge, I decided to make it as a granita and to rim the glass with a sun-dried tomato sugar blend.

For the Sugar

  • handful of sundried tomatoes roasted on low heat till totally dried out
  • blended to coarse consistency
  • mixed with sugar and a little lime zest

For the granita
approximately 4-5 compari tomatoes (per serving) pureed and strained
juice of 1 orange
dash of salt
splash of hot sauce

Place in freezer in glass dish and periodically scrape with fork till crystalized.

Rub/wet rim of glass with fresh lime and then invert onto dish with tomato sugar to rim glass. Spoon in granita. Add a dash of fresh lime juice and a shot of tequila.

8316344214_9d16bebb6e_zRound-up of everyone’s tomato posts will be published here on August 29.

Meantime, check out our pinterest board of past challenges. It has close to 1000 followers and several hundred repins.



NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!


RSS Feed Facebook

  1. Outstanding…I had been thinking of a drink myself, but you really went out all the way with this one…Hay Chiguagua!

  2. Joan juices!!!
    this is a wonderful “juicing” variation….
    South Florida Food and Wine recently posted..South Florida Lifestyle Guide: Digital DetoxMy Profile

  3. Liz says:

    Great post and pics!

  4. Ben says:

    Mexico will be glad to have you here in February! Can I have two of those drinks, please?
    Ben recently posted..Wordless Wednesday – Real del Monte and Mineral El Chico, HidalgoMy Profile

  5. Just adore your sangrita, very clever idea and the rim job (sorry could not help myself lol) is awesome.
    Evelyne@cheapethniceatz recently posted..Bahraini Chicken MachboosMy Profile

  6. Maureen says:

    Wow. What a fresh twist. I love the mix of sweet, dusty flavors w a pop of tequila! Nicely done as always Joan.

  7. I can only imagine what you will create after that trip. What a fun post, like something from a food festival.
    angela@spinachtiger recently posted..Tortilla Crusted Tomato Bacon Cheddar QuicheMy Profile

  8. bellini says:

    What a creative dish Joan. Loving this idea for our glut of tomatoes at the market. Working 6 days a week blogging has been put aside but I need to get my creative juices flowing once again, as well as visiting my favourite sites.
    bellini recently posted..Summer Pasta Puttanesca Pugliese from The Italian Country TableMy Profile

  9. Very striking presentation Joan. This has to be the prettiest granita I’ve ever seen. Worthy of a 5 star Chef.
    Sam @ My Carolina Kitchen recently posted..Frozen Fruit Salad, a classic dessert – updated and all dressed upMy Profile

  10. I’ve been intrigued by sangrita but have never tried it, but your idea of a sangrita granita (love saying that in my head!) sounds refreshing and divine. Tomatoes do really go well with a bit of sugar, don’t they? I love how so many of us went outside the box for this challenge. Looking forward to seeing more Mexican treats, Joan, good job!
    La Diva Cucina recently posted..Sweet (NOT SAVORY!) Tomato Cheesecake with a Roasted Tomato, Strawberry and Balsamic Vinegar Sauce!My Profile

  11. You are off the charts in the creative department. As always, I am in awe.
    Victoria of Flavors of the Sun recently posted..How to Make Preserved Lemons and Use ThemMy Profile

Trackbacks / Pingbacks

show trackbacks
  1. […] from FOODalogue Sangrita Granita with Sun-dried Tomato […]

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.

CommentLuv badge

Follow Me on Pinterest