Walking through the narrow streets of the enchanted village where, as a child, I spent my Summer holidays, I pass the house of great aunt Julie and I remember the 4o’clock dessert she used to prepare for me.
I locate some big, sun-ripened tomatoes and prepare the dessert:
For 1 child ( or adult with a fondness for childhood memories), you need:
1 big tomato
1. Rinse the tomato,
2. Chop it into small cubes,
3. Place into a big, thick drinking glass which has been placed in the fridge for a few minutes.
4. Sprinkle with the sugar.
5. Serve immediately.
Let the child/adult enjoy it.
Tomatoes are fruit as well as vegetables and are also used to make delicious jams, not just sauce or chutney.
You can chill this dessert for 1 hour or two and serve it with either mint leaves or basil leaves at the end of a Summer meal, as a proper dessert. It is as refreshing as a sorbet.
It can also easily be turned into a granita.
Here is how:
1. Liquidise the tomato cubes with a food blender.
2. Add 50ml of strawberry syrup.
3. Pour the mixture into a metal icecube tray.
4. Place in a freezer for 1 hour.
5. Take out and using a fork, scrape the solidified mixture to form mini icicles.
6. Put back in the freezer for another hour and renew the operation.
7. Serve immediately in pretty glass cups.