Tomato Watermelon Mint Sorbet

Tomato and watermelon share the same botanical family and peak together in high summer, making their blend a natural cool-down. This no-cook sorbet folds ripe tomatoes with sweet melon, mint, and a bright hit of lime for a light, shareable freeze.

Serves 6 · 20 min prep · 5 min cook

Estimate for one serving

• 95 cal
• 1g protein
• 24g carbs
• 2g fiber

Every recipe here is free to read.

Ingredients

• 4 cups cubed seedless watermelon
• 2 medium ripe tomatoes
• 1/4 cup packed fresh mint leaves
• 1/2 cup granulated sugar
• 3 tbsp lime juice
• 1 tsp lime zest
• 1/8 tsp kosher salt
• 1 tbsp vodka or neutral spirit optional
• 2 tbsp fresh basil leaves

Instructions

1. 1Core the tomatoes and roughly chop them. Place the watermelon cubes, chopped tomatoes, mint leaves, and basil in a blender. Blend on high until completely liquefied and smooth, about 60 seconds.
2. 2Set a fine-mesh strainer over a large bowl and pour the puree through it, pressing with a spatula to extract as much liquid as possible; discard the solids. You should have a bright pink-red juice.
3. 3In a small saucepan combine the sugar with a splash of the strained juice and warm over low heat just until the sugar fully dissolves, about 2 minutes. Cool the syrup for 5 minutes, then stir it back into the remaining juice along with the lime juice, lime zest, and salt.
4. 4Taste and adjust brightness with an extra squeeze of lime if needed. For a softer freeze, stir in the optional splash of vodka. Chill the mixture in the refrigerator for at least 1 hour until very cold.
5. 5Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, usually 20 to 25 minutes.
6. 6Transfer the sorbet to a freezer-safe container, press parchment directly on the surface, and freeze for 2 to 3 hours until firm enough to scoop.
7. 7If you do not have a machine, pour the base into a shallow metal pan and freeze, scraping vigorously with a fork every 30 minutes for about 3 hours until fluffy crystals form.
8. 8Scoop into chilled bowls or small glasses. Garnish with a tiny mint or basil leaf and serve immediately so the icy, savory-sweet tomato-watermelon flavor stays bright and shareable.