Tomato-watermelon sorbet

Prep: 20 min., Stand: 30 min., Freeze: 25 min.
Yield

Makes about 2 qt.
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.

*picture and recipe source: southernliving.com