Tomato-Raspberry Granita

"One thing we often forget about tomatoes is that botanically, they are fruits, not vegetables," Andreas Viestad says. As a light, refreshing dessert, he freezes cherry tomatoes and raspberries to make a chunky granita.

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  • Servings: 4

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  • 1 cup raspberries, halved
  • 1/2 pound cherry tomatoes, chopped
  • 1/4 cup sugar
  • 2 teaspoons chopped mint

How to make this recipe

  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. Stir well. Smooth the mixture to an even layer, cover and freeze for about 1 hour, stirring a few times, until just frozen. Using a fork or spoon, break up the granita, scoop it into bowls and serve.

Contributed By Photo © John Kernick Published August 2009

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