Instructions: To peel tomatoes, drop them in boiling water for 30 seconds, then transfer them to a bowl of ice water. The skins should slip right off. Cut peeled tomatoes into quarters and scoop out seeds with your fingers. Place tomatoes in a food processor with honey, sugar, and salt. Process until mixture is completely smooth.

Freeze in your ice cream machine according to manufacturers directions. When finished, granita will be soft and have the consistency of a sorbet. Transfer to a freezer-safe container and freeze to harden. To serve, scrape the top of the granita with a heavy ice cream spade or scoop, to create shaved ice crystals.

Alternately, pour the tomato mixture into ice cube trays, filling only half way, and freeze until firm. Before serving, process tomato ice cubes in a food processor until chopped and slushy. Serve immediately.

This ice makes a lovely first course in lieu of a chilled soup. Serve in small chilled dishes or cut a lemon in half lengthwise, then scoop out the inside, creating a shell. Fill with sorbet and set in a bed of rock salt to keep it from falling over. Garnish with fresh basil.

Variations: For curried tomato granita, add 2 tablespoons curry powder to food processor along with tomatoes. Proceed with recipe as directed. For Texas tomato granita, add 1 tablespoon chopped pickled jalapeno to food processor along with tomatoes.

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