Difficulty:[usr 2]
Scald and peel the tomatoes, quarter them to remove the seeds while collecting as much juice as possible over a salad bowl.
Grate the zest of one lemon, squeeze half to get 1 tablespoon of juice.
Mix the tomato pulp with their juice, lemon zest and juice, celery salt, vodka and tabasco. Add a little water to obtain 75 cl of juice.
Pour this preparation into a flat gilac dish and put in the freezer. Every half hour break the preparation with a fork until you get the granita after 3/4 hours.
Divide into six cups, sprinkle with avruga. Serve with slices of lemon.
Note:you make the same recipe using salmon eggs (photo).
The Avruga also called:herring roe are actually pearls of smoked herring sometimes colored using squid ink made from pulverized herring meat into micro-beads, forming a cheaper alternative to caviar, but they are not fish eggs.
You can find it in jars in specialty stores.
Personally I like to use it, it is both pleasant in taste and pretty in presentation. It's still not worth a good Oscietre.
