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.
- 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
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.