Brandywine Tomato And Watermelon Granita With Agave-Mint Syrup

• Brandywine Tomato and Watermelon Granita
• 3 cups 1-inch watermelon cubes, seeds removed
• 1 cup peeled, seeded, and chopped brandywine tomato
• 1/3 cup sugar
• 1 tablespoon minced crystalized ginger
• juice of one lemon
• 1 teaspoon lemon zest
• Agave-Mint Syrup
• 1/2 cup light agave nectar
• 8-12 fresh mint leaves

1. For the Granita: In a food processor, process watermelon and next five ingredients together until smooth. Strain, pressing to extract liquid.
2. 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.
3. Stir once more and serve in cups drizzled with Agave-Mint Syrup and garnished with fresh mint sprig and lemon, if desired.
4. 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.

brandywine, brandywine tomato, sugar, crystalized ginger, lemon, lemon zest, syrup, light agave, mint

Taken from food52.com/recipes/5879-brandywine-tomato-and-watermelon-granita-with-agave-mint-syrup (may not work)