- Moldy Cheese Day
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
- 1 14.5-ounce can diced tomatoes, drained
- Fresh mint leaves, optional
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.
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.