Summary

Ingredients

• 2 beefsteak tomato (s)
• 700 g watermelon (s), just the pulp
• 50 ml water
• 50 grams sugar
• 0.5 ½ small chilli pepper (s), red
• 1 cm ginger

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Instructions

1. First cut the tomatoes crosswise and scald them with boiling water. Then skin, cut in half, remove the stalk base and seeds.
2. Simmer 50 ml of water with the sugar for about 10 minutes and allow to cool.
3. Remove the kernels from the loosened melon pulp. Halve the chilli pepper, remove the seeds here too and cut the flesh into small pieces. Peel the ginger and chop it into small pieces.
4. Put the tomatoes and melon with the sugar solution as well as the chilli pepper and ginger in a suitable container and puree. Pour the mixture into a shallow bowl and place in the freezer for 2-3 hours. Stir with a fork every 30 minutes.
5. Pour the melon and tomato granita into chilled glasses and serve garnished with mint if desired.
6. As an intermediate course for a summer menu or just enjoy it.