Tomato-Watermelon Granita

If you’re in need of a dessert on a hot summer day, the last thing you want to do is turn on the oven. Enter the granita: a refreshing Italian treat (similar to shaved ice) that is made by hand—no fancy equipment required!—and scooped up with a spoon. Ripe, juicy watermelon makes a great base for a granita, and the addition of fresh summer tomatoes keeps it from being overly sweet. To ensure the final dish tastes light and fluffy (and not too icy) stir the mixture hourly as it freezes to incorporate any ice crystals that have formed.

tomato-watermelon-granita
Photo by Greg DuPree
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  • Makes 6 (serving size: about 1 cup)
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    Nutritional Information

    Per Serving

    • Calories 142 calories
    • Fat 0 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 166 mg
    • Protein 2 g
    • Carbohydrate 37 g
    • Sugar 34 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 18 mg
If you’re in need of a dessert on a hot summer day, the last thing you want to do is turn on the oven. Enter the granita: a refreshing Italian treat (similar to shaved ice) that is made by hand—no fancy equipment required!—and scooped up with a spoon. Ripe, juicy watermelon makes a great base for a granita, and the addition of fresh summer tomatoes keeps it from being overly sweet. To ensure the final dish tastes light and fluffy (and not too icy) stir the mixture hourly as it freezes to incorporate any ice crystals that have formed.

Ingredients

  1. Check 6 cups chopped watermelon
  2. Check 2 cups chopped heirloom tomatoes
  3. Check ¾ cup water
  4. Check ½ cup honey
  5. Check 2 tablespoons apple cider vinegar
  6. Check ½ teaspoons kosher salt
  7. Check basil sprigs 

Directions

  1. Process watermelon, tomatoes, water, honey, vinegar, and salt in a blender until smooth. Pour mixture into a 2-quart freezer-safe dish. Freeze until frozen, about 6 hours, stirring mixture thoroughly with a fork every hour to incorporate ice crystals. Serve in glasses. Garnish with basil sprigs.