Tomato Granité

From The Great Tomato Book by Gary Ibsen & Joan Nielsen

Ingredients (yields ~1 quart):
3/4 cup water
1/3 cup sugar
1 envelope gelatin, softened in 1/4 cup cold water
1 1/2 pounds ripe red tomatoes, peeled, seeded, and chopped
2 tbsp freshly squeezed lemon juice
1 tbsp finely chopped dill
Pinch of salt

Directions:
1) Heat the water and sugar in a small saucepan over low heat. Cook for about 5 minutes, stirring until the sugar is dissolved. Stir in the softened gelatin until it is dissolved. Remove from the heat and set aside to cool completely
2) Pass the tomatoes through a food mill fitted with a medium disk. Add this tomato purée to the sugar water, stirring until well blended. Stir in the lemon juice, dill and salt. 
3) Pour the tomato mixture into a metal bowl. Place the bowl in the freezer. Freeze until granité gets hard around the edges, about 30 minutes, and mix the frozen part with the rest. Repeat every 30 minutes for about 3 hours, until completely frozen through. Pack into container, seal, and keep in the freezer for up to 2 days. When ready for use, break up into shards of tomato ice.