August 26, 2014
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.
Ingredients
- 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
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
Servings12
Calories Per Serving54
Total Fat0.2g0.3%
Sugar12gN/A
Protein0.6g1.2%
Carbs14g5%
Vitamin A23µg3%
Vitamin C9mg15%
Vitamin E0.2mg1.1%
Vitamin K1µg1%
Calcium16mg2%
Fiber0.9g3.6%
Folate (food)5µgN/A
Folate equivalent (total)5µg1%
Iron0.4mg2.1%
Magnesium9mg2%
Niacin (B3)0.3mg1.7%
Phosphorus12mg2%
Potassium126mg4%
Sodium28mg1%
Sugars, added8gN/A
Thiamin (B1)0.2mg14.3%