The combination of tomato and watermelon was inspired by the popular salad. I decided to turn this summertime favorite into a palate pleasing granita. The Agave-Mint syrup is a perfect topping for this most interesting dessert. If Brandywine tomatoes are not available, try another "sweet" heirloom variety. - AnnaRosa —AnnaRosa
Test Kitchen Notes
I was dubious but curious going into this recipe: Do watermelon and tomato really go together? The first taste sent my tastebuds in a tailspin: It's watermelon, no, it's tomato, no, watermelon! Rather than really harmonious, the flavors seesawed back and forth. Then I added the mint-agave syrup and it really pulled it together. Now I appreciate the refreshing, summery flavor that's got a can't-quite-put-my-finger-on-it quality. It would work well as a palate cleanser for a molecular gastronomy meal *or* in a paper cone at a kid's birthday party. Now that's flexibility! - vrunka —The Editors
approx. 2 cups
Brandywine Tomato and Watermelon Granita
1-inch watermelon cubes, seeds removed
peeled, seeded, and chopped brandywine tomato
For the Granita: In a food processor, process watermelon and next five ingredients together until smooth. Strain, pressing to extract liquid.
Pour into a non-metallic shallow wide pan and freeze for one hour. Stir with a fork and freeze for another hour. Stir and freeze for one more hour or until firm.
Stir once more and serve in cups drizzled with Agave-Mint Syrup and garnished with fresh mint sprig and lemon, if desired.
Warm agave nectar and mint leaves together gently over low heat. Remove from heat and let steep for five minutes. Carefully remove mint, scraping syrup off mint leaves if necessary. Serve with Brandywine Tomato and Watermelon Granita.