Tomato Watermelon Granita

Tomato Watermelon Granita
Staff Writer
Tomato Watermelon Granita

Hunt's

Tomato Watermelon Granita

Fresh, juicy watermelon and canned tomatoes make for a delicious and easy summer dessert by Chef George Duran for Hunt’s. Don’t forget to stir the granita mixture as it freezes to create the shaved ice effect.

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Directions

Place the watermelon, sugar, lemon juice, chopped mint, salt and tomatoes in a blender. Blend on high speed until smooth, about 1 minute. Strain the mixture through a sieve over a large bowl, stirring to push the liquid through. Discard the pulp.

Pour the mixture into a 13-by-9-inch metal baking pan, and cover with plastic wrap. Freeze 4 to 6 hours, scraping the mixture with a spoon every hour to create ice flakes.

Serve cold in small dishes or glasses and garnish with mint leaves, if desired.

Nutrition

Calories per serving:

373 kcal

Daily value:

19%

Servings:

12
  • Carbohydrate, by difference 11 g
  • Protein 19 g
  • Total lipid (fat) 32 g
  • Vitamin A, IU 234 IU
  • Vitamin C, total ascorbic acid 3 mg
  • Alanine 1 g
  • Arginine 3 g
  • Ash 3 g
  • Aspartic acid 2 g
  • Calcium, Ca 38 mg
  • Cryptoxanthin, beta 1 µg
  • Fatty acids, total monounsaturated 5 g
  • Fatty acids, total polyunsaturated 19 g
  • Fatty acids, total saturated 7 g
  • Folate, DFE 39 µg
  • Folate, food 39 µg
  • Folate, total 39 µg
  • Glutamic acid 4 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 5 mg
  • Isoleucine 1 g
  • Leucine 1 g
  • Lysine 1 g
  • Magnesium, Mg 343 mg
  • Manganese, Mn 1 mg
  • Methionine 1 g
  • Niacin 2 mg
  • Phenylalanine 1 g
  • Phosphorus, P 505 mg
  • Potassium, K 433 mg
  • Proline 1 g
  • Serine 1 g
  • Sodium, Na 66 mg
  • Threonine 1 g
  • Tyrosine 1 g
  • Valine 1 g
  • Water 5 g
  • Zinc, Zn 7 mg
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