Rating: 2 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
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  • 5 star values: 0

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

Bill Smith
Recipe by Southern Living July 2007

Gallery

Credit: Ralph Anderson; Styling: Lisa Powell Bailey

Recipe Summary

prep:
20 mins
additional:
55 mins
total:
1 hr 15 mins
Yield:
Makes about 2 qt.
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Seasoned in the South: Recipes From Crook's Corner and From Home; Crook's Corner Cafe & Bar, Chapel Hill, North Carolina

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