Melon and tomato granita

Ingredients for 4 servings:

• 2 beefsteak tomatoes
• 700 g watermelon(s), only the flesh
• 50 ml water
• 50 g sugar
• ½ small red chili pepper(s)
• 1 cm ginger

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 40 minutes

with chili and ginger

First, make a cross-shaped cut in the tomatoes and blanch them in boiling water. Then peel and halve the stems, remove the seeds, and stalks. Simmer 50 ml of water with the sugar for about 10 minutes, then let it cool. Remove the seeds from the melon flesh. Halve the chili pepper, remove the seeds, and finely chop the flesh. Peel the ginger and chop it into small pieces. Place the tomatoes and melon in a suitable container with the sugar solution, chili pepper, and ginger, and puree. Transfer the mixture to a shallow dish and freeze for 2-3 hours. Stir with a fork every 30 minutes. Pour the melon and tomato granita into chilled glasses and garnish with mint if desired. Enjoy as a starter for a summer meal, or simply on its own.