Tomato-Watermelon Sorbet

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)


  • 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.

Recipe provided by 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

Posted in Recipes.