Watermelon Tomato Sorbet
Makes approximately 2 pints
Who can resist a summery sorbet blend of watermelon and tomatoes?
6 cups cubed seedless watermelon
3 tomatoes, roughly chopped
1 cup sugar
Juice 1 lemon
Place watermelon and tomatoes in a large bowl and sprinkle with sugar.
Toss with lemon juice and allow the mixture to macerate for 20 minutes or until juices release from the fruit.
Puree in a food processor or blender until smooth and strain into an ice cream maker.
Churn as directed by the ice cream maker instructions and transfer a freezable container.
Keeps for up to 1 week in the freezer.