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.

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12
Servings
52
Calories Per Serving
Deliver Ingredients

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

Sugar
13g
14%
Carbohydrate, by difference
13g
10%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
8mg
1%
Choline, total
3mg
1%
Folate, total
2µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
4mg
1%
Phosphorus, P
13mg
2%
Sodium, Na
4mg
0%
Water
55g
2%

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.