Tomato-Watermelon Sorbet

Tomato-Watermelon Sorbet Recipe
Photo: Ralph Anderson; Styling: Lisa Powell Bailey
Combine two of your favorite summer foods--tomatoes and watermelon--in a frozen treat that's surprisingly sweet.


Makes about 2 qt.

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Other: 55 Minutes


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)


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,

Crook's Corner Cafe & Bar, Chapel Hill, North Carolina,

Seasoned in the South: Recipes From Crook's Corner and From Home,

Southern Living

July 2007
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