Tomato juice and watermelon, didn't like it! Watermelon is refreshing on its own.
Tomato-Watermelon Sorbet
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.
Yield: Makes about 2 qt.
Recipe from
More From Southern Living
Recipe Time
Prep Time:
Other:
55 Minutes
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.
Tomato-Watermelon Sorbet Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Freezable, No-Cook, 5 Ingredients or Less
- MAIN INGREDIENT: Fruits, Vegetables
- DIETARY CONSIDERATION: Gluten-Free, Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium, Meatless
- COOKING METHOD: Food Processor
- PUBLICATION: Southern Living
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