Tomato Watermelon Granita

Tomato Watermelon Granita



  • 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

More Recipes

by Chef George Duran for Hunt’s

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


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.

Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...

Let's Be Friends. Follow The Daily Meal on Facebook!