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.

Click Here to See More Granita Recipes

Ingredients

  • 4  Cups  seedless watermelon chunks
  • ½  Cup  granulated sugar
  • 1  Tablespoon  lemon juice
  • 1  Tablespoon  chopped fresh mint leaves
  • ⅛  Teaspoon  salt
  • 14.5-ounce can diced tomatoes, drained
  • Fresh mint leaves, optional

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.

Nutritional Facts

Total Fat
27g
39%
Saturated Fat
5g
21%
Carbohydrate, by difference
10g
8%
Protein
23g
50%
Vitamin C, total ascorbic acid
3mg
4%
Calcium, Ca
2mg
0%
Fiber, total dietary
3g
12%
Iron, Fe
5mg
28%
Phosphorus, P
2mg
0%
Sodium, Na
367mg
24%
Water
2g
0%

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.