Minutes Prep time: 20
Minutes Total time: 380
Servings: 12
Difficulty: easy
4 cups seedless watermelon chunks
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
1/2 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon chopped fresh mint leaves
1/8 teaspoon salt
Fresh mint leaves, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 12 mg | 1% |
| Carbohydrate | 13 g | 4% |
| Cholesterol | 0 | |
| Total Fat | 0 | |
| Iron | 1% | |
| Calories | 53 kcal | 3% |
| Sodium | 61 mg | 3% |
| Protein | 1% | |
| Saturated Fat | 0 | |
| Sugars | 12 g | 1% |
| Vitamin C | 7 mg | 12% |
Place all ingredients in blender container. Blend on high 1 minute or until smooth. Strain mixture through sieve over large bowl, stirring to push liquid through. Discard pulp.
Pour mixture into 13x9-inch metal baking pan; cover with plastic wrap. Freeze 4 to 6 hours, scraping mixture with spoon every hour to create ice flakes.
Serve in cold small dishes or glasses and garnish with mint leaves, if desired.
Tomato Watermelon Granita
