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 the Sugar
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.
Round-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.