Tomato Watermelon Mint Sorbet

Serves 6 · 25 min prep · 5 min cook

Ingredients

• 5 cups seedless watermelon chunks
• 1 1/2 cups chopped ripe tomatoes (preferably heirloom or Roma)
• 3/4 cup granulated sugar
• 1/4 cup fresh lime juice
• 1/3 cup packed fresh mint leaves
• 1/8 tsp pinch of kosher salt
• 1 tbsp vodka or neutral spirit optional for scoopability
• as needed extra mint sprigs and lime wedges for serving

Instructions

1. 1Combine the sugar with half a cup of water in a small saucepan and heat over medium, stirring until the sugar fully dissolves, about 3 minutes. Remove from heat, drop in most of the mint leaves, and let the syrup steep 15 minutes until fragrant and cool.
2. 2Strain out the mint, pressing to extract flavor, and chill the syrup completely in the refrigerator. Meanwhile, place the watermelon chunks and chopped tomatoes on a parchment-lined sheet and freeze until solid, at least 2 hours or overnight.
3. 3Add the frozen watermelon, frozen tomato, cooled mint syrup, lime juice, salt, and optional splash of vodka to a high-powered blender. Blend on high, stopping to scrape the sides, until completely smooth and creamy, 1 to 2 minutes.
4. 4Taste and adjust brightness with an extra squeeze of lime if needed. Pour the mixture into a loaf pan or shallow freezer-safe container.
5. 5Cover and freeze for 1 hour, then scrape and stir vigorously with a fork to break up ice crystals. Repeat the scrape-and-stir once more after another 45 minutes for a smoother texture.
6. 6Freeze until firm enough to scoop, about 3 to 4 hours total. If the sorbet becomes rock-hard, let it sit at room temperature 5 to 8 minutes before scooping.
7. 7Scoop into chilled bowls or cones. Garnish with fresh mint sprigs and lime wedges so the herbal aroma hits first.
8. 8Serve immediately as a palate-cleansing, shareable finish to any backyard meal; the tomato adds savory depth that keeps the watermelon from tasting one-note.