Watermelon and Tomato Sorbet Recipe

Start by removing the stem from the tomatoes, then score them with a cross on the back. Blanch them by immersing them in boiling water for 30 to 60 seconds until the skin starts to peel slightly. Then, remove them from the water and place them in ice water. You will then be able to easily remove the skin.

Cut the watermelon and tomatoes, remove the seeds, and blend until you achieve a smooth mixture.

Add the lemon juice and sugar and mix.

To finish, pour the mixture into the ice cream maker and churn for about 30 minutes. Then place the sorbet in the freezer for at least 3 hours to allow it to harden.