Directions:
- Quarter tomatoes and in a food processor, puree them with the sugar until smooth.
- Pour puree through a sieve, pressing hard on solids, into a shallow metal baking pan.
- Stir in pepper and balsamic vinegar until combined well.
- Freeze mixture, covered, stirring and crushing lumps wiht a fork about every 30 minutes, until no longer slushy but not frozen solid, 2 to 3 hours.
- Just before serving, scrape granita with a fork to lighten texture and break up ice crystals.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 75.52 Kcal (316 kJ) | ||
| Calories from fat | 0.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 7.68mg | 0% | |
| Potassium | 13.41mg | 0% | |
| Total Carbs | 15.81g | 5% | |
| Sugars | 15.21g | 61% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 1.91g | 4% | |
| Vitamin C | 18.1mg | 30% | |
| Iron | 49.1mg | 273% | |
| Calcium | 4.4mg | 0% | |
| Amount Per 100 g | |||
| Calories | 38.65 Kcal (162 kJ) | ||
| Calories from fat | 0.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 3.93mg | 0% | |
| Potassium | 6.87mg | 0% | |
| Total Carbs | 8.09g | 5% | |
| Sugars | 7.78g | 61% | |
| Dietary Fiber | 0.12g | 1% | |
| Protein | 0.98g | 4% | |
| Vitamin C | 9.3mg | 30% | |
| Iron | 25.1mg | 273% | |
| Calcium | 2.2mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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