watermelon tomato lime sorbet

Print Makes 1 quart

ingredients

• 3 1/2 cups cubed watermelon
• 2 medium tomatoes (about 1 1/2 cups), quartered
• 1/4 cup lime juice
• 1/4 cup water
• 1/2 cup sugar
• 1/4 cup light corn syrup

instructions

Place watermelon in a blender and puree until smooth. Measure 2 1/4 cups of puree and pour into a medium bowl. Save remaining puree for another use. Place blender back on base and puree tomatoes. Pour tomato puree through a sieve (removing skin and seeds) into a measuring cup, and then pour 1 cup tomato puree into bowl with watermelon puree. Set aside.
Combine lime juice, water, sugar, and corn syrup in a small saucepan and place over medium heat. Bring mixture to a boil and cook until the sugar dissolves (about 2 minutes). Remove from heat. Pour sugar syrup into bowl with watermelon and tomato puree and stir to combine.
Cover bowl and refrigerate base until fully chilled (at least 2 hours, preferably overnight). For a quicker chill, pour sorbet base into a gallon ziploc bag and seal tightly; place the bag in an ice water bath and let stand until base is chilled, approximately 30 minutes. Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Place parchment over sorbet (to prevent ice crystals) and freeze until firm, at least 4 hours.

Recipe credit: Scoop Adventures