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)
How to Make It
Combine first 3 ingredients in a large bowl; stir well. Let stand 30 minutes.
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.
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.
Seasoned in the South: Recipes From Crook's Corner and From Home; Crook's Corner Cafe & Bar, Chapel Hill, North Carolina
The amount of tomatoes I had really didn't produce the amount of juice I needed, so I only ended up adding a third of the amount called for. And I can't imagine adding the whole amount, because it was pretty intense as is! My coworkers (who are very open minded about food) thought it was intense and a little weird. It was very good as a "float" with 7-Up, however. Definitely worth pursuing with a few more tweaks.
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