Tomato Watermelon Basil Sorbet

Serves 6 · 25 min prep

Ingredients

• 4 cups seedless watermelon chunks
• 1 cup chopped (about 2 medium) ripe tomatoes
• 1/3 cup packed fresh basil leaves
• 1/2 cup granulated sugar
• 3 Tbsp fresh lime juice
• 1/8 tsp pinch kosher salt
• 2 Tbsp cold water
• as needed extra basil leaves and lime zest for garnish

Instructions

1. 1Chill a shallow metal pan or loaf tin in the freezer while you prep so the purée freezes faster later.
2. 2Combine sugar and cold water in a small saucepan over medium heat. Stir until the sugar fully dissolves and the syrup looks clear, about 2 minutes; cool completely.
3. 3Core and roughly chop ripe tomatoes; they should smell sweet, not green. Add watermelon chunks, tomatoes, basil, cooled syrup, lime juice, and salt to a blender.
4. 4Blend on high until completely smooth and bright pink-red with flecks of basil, 45 to 60 seconds. Taste; it should be sweet-tart with a herbal lift.
5. 5Pour the purée through a fine-mesh strainer into a bowl, pressing with a spatula to catch seeds and tough pulp for a silky texture.
6. 6Transfer strained base to the chilled pan. Freeze 45 minutes, then scrape and stir vigorously with a fork to break ice crystals. Repeat scraping every 30 minutes for about 3 hours until fluffy and scoopable.
7. 7For a smoother finish, churn the strained base in an ice cream maker per manufacturer directions until soft-serve texture, then firm in the freezer 1 hour.
8. 8Scoop into chilled bowls or small glasses. Finish with torn basil and a whisper of lime zest so the first bite smells like a garden salad turned dessert.