Tomato-Watermelon Sorbet

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2 stars
Photo: Ralph Anderson; Styling: Lisa Powell Bailey
Recipe from Southern Living

Combine two of your favorite summer foods--tomatoes and watermelon--in a frozen treat that's surprisingly sweet.


  • 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)


Prep Time:
Other: 55 Minutes

  1. 1. Combine first 3 ingredients in a large bowl; stir well. Let stand 30 minutes.
  2. 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. 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, Crook's Corner Cafe & Bar, Chapel Hill, North Carolina, Seasoned in the South: Recipes From Crook's Corner and From Home,
July 2007