Directions:
- Quarter tomatoes and in a food processor purée with sugar until smooth. Pour purée through a sieve, pressing hard on solids, into a shallow metal baking pan. Stir in pepper and vinegar until combined well. Freeze mixture, covered, stirring and crushing lumps with a fork about every 30 minutes, until no longer slushy but not frozen solid, 2 to 3 hours. Granita may be made 2 days ahead and frozen, covered.
- Just before serving, scrape granita with a fork to lighten texture and break up ice crystals.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.58 Kcal (1581 kJ) | ||
| Calories from fat | 1.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.14g | 0% | |
|---|---|---|---|
| Sodium | 38.42mg | 2% | |
| Potassium | 67.07mg | 1% | |
| Total Carbs | 79.05g | 26% | |
| Sugars | 76.04g | 304% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 9.53g | 19% | |
| Vitamin C | 90.7mg | 151% | |
| Iron | 245.4mg | 1363% | |
| Calcium | 21.8mg | 2% | |
| 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 | 2% | |
| Potassium | 6.87mg | 1% | |
| Total Carbs | 8.09g | 26% | |
| Sugars | 7.78g | 304% | |
| Dietary Fiber | 0.12g | 5% | |
| Protein | 0.98g | 19% | |
| Vitamin C | 9.3mg | 151% | |
| Iron | 25.1mg | 1363% | |
| Calcium | 2.2mg | 2% | |
* 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.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
