Tomato-Raspberry Granita

1. 1

   In a wide, shallow dish, toss the raspberries, tomatoes, sugar and mint and let stand at room temperature for 10 minutes, until the raspberries and tomatoes release their juices.

2. 2

   Stir well.

3. 3

   Smooth the mixture to an even layer, cover and freeze for about 1 hour, stirring a few times, until just frozen.

4. 4

   Using a fork or spoon, break up the granita, scoop it into bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.