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Ingredients
- 1 cup raspberries, halved
- 1/2 pound cherry tomatoes, chopped
- 1/4 cup sugar
- 2 teaspoons chopped mint
Method
- In a wide, shallow dish, toss the raspberries, tomatoes, sugar and mint and let stand at room temperature for 10 minutes, until the raspberries and tomatoes release their juices.
- Stir well.
- Smooth the mixture to an even layer, cover and freeze for about 1 hour, stirring a few times, until just frozen.
- Using a fork or spoon, break up the granita, scoop it into bowls and serve.
