Tomato Watermelon Granita

Tomato Watermelon Granita
Staff Writer
Tomato Watermelon Granita


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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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.


Calories per serving:

53 calories

Dietary restrictions:

Low Fat Fat Free, Low Fat Abs, Low Potassium, Kidney Friendly, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, Kosher

Daily value:



  • Fat 0g 0%
  • Carbs 13g 4%
  • Saturated 0g 0%
  • Fiber 1g 3%
  • Sugars 12g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 1g 1%
  • Sodium 198mg 8%
  • Calcium 15mg 2%
  • Magnesium 9mg 2%
  • Potassium 124mg 4%
  • Iron 0mg 2%
  • Zinc 0mg 1%
  • Phosphorus 12mg 2%
  • Vitamin A 22µg 2%
  • Vitamin C 9mg 15%
  • Thiamin (B1) 0mg 14%
  • Riboflavin (B2) 0mg 2%
  • Niacin (B3) 0mg 2%
  • Vitamin B6 0mg 3%
  • Folic Acid (B9) 5µg 1%
  • Vitamin E 0mg 1%
  • Vitamin K 1µg 1%
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