Watermelon Tomato Sorbet

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.