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Tomato-Watermelon Sorbet

Southern Living

Photo: Ralph Anderson; Styling: Lisa Powell Bailey

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Good, Solid Recipe

Prep: 20 min., Stand: 30 min., Freeze: 25 min.

Yield: Makes about 2 qt.

Ingredients

  • 6  cups  (1-inch) seeded ripe watermelon chunks
  • 1  cup  sugar
  • 1/4  teaspoon  salt
  • 6  very ripe large tomatoes, quartered (about 3 1/2 lb.)
  • 2  tablespoons  fresh lemon juice
  • Coarse salt (optional)

Preparation

1. Combine first 3 ingredients in a large bowl; stir well. Let stand 30 minutes.

2. Squeeze tomato quarters into a wire-mesh strainer over a 4-cup measuring cup. Place squeezed tomatoes into strainer, and firmly press with back of a spoon, pressing until liquid measures 3 cups. Discard tomato pulp in strainer.

3. Process half of tomato juice and half of watermelon mixture in a blender until smooth. Repeat with remaining tomato juice and watermelon. Stir in lemon juice. Pour mixture into freezer container of a 2 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.) Sprinkle each serving with coarse salt, if desired.

Bill Smith, Bill Smith, Seasoned in the South: Recipes From Crook's Corner and From Home, Southern Living, JULY 2007