we went down to vicksburg, ms for the fourth to see some sweet friends, watch fireworks over the river and remember what it feels like to drive on hills. while we were there, our host, James, took us to The Tomato Place, a delicious little hole in the wall sandwich shop and produce stand. LOVED it. while we were there i decided we HAD to have a smith county watermelon, because every self respecting girl in four states knows that THE BEST watermelons come from there. Somehow we ended up with the biggest darn watermelon in the history of the world (maybe my eyes were bigger than my stomach) and after hacking into it, eating as much as we could for dessert, and then breakfast, and then dessert again, and THEN making watermelon margaritas and STILL having two bowls of leftovers, we had to do something. On top of that, I’ve been buying up locally grown tomatoes like they’re going out of style, and boone had reached maximum capacity for BLTs, and I couldn’t just let the beauties rot.
enter the tomato-watermelon sorbet. since it’s been SO HOT down here, a little refreshing frozen dessert seemed just like the thing we needed…and since i’ve been WAY off my weight watchers commitment, i needed to stay as low-cal as possible. I found this recipe in Southern Living and Cooks Corner Cafe and thought i’d give it a try.
Tomato-Watermelon Sorbet.
Serving Size: 8-12
Weight watchers points: 1
What you need:
3 ripe tomatoes (homegrown or locally grown is best) enough to make 1.5 cups of juice
1/4 to 1/2 ripe watermelon cut into pieces and de-seeded (enough for 6 cups)
1 lemon for 2 tablespoons of juice
1/4 tsp salt
1/3 cup stevia (or white sugar)
an ice cream maker and blender
What to do:
first, a note. this is a SUPER fresh tasting, fresh smelling treat. My version ended up having a really strong tomato taste at the beginning, then finishing with a light, sweet watermelon flavor. when I make this again, I plan to cut the tomato juice down my half since it was a little too much for me. Just a thought.
ok, to the recipe. after you’ve cut up the watermelon (we got home and did this within 15 minutes… i was too greedy to take photos of the whole melon… sigh) dust it with the 1/4 tsp of salt and the stevia. let it sit for 30 minutes. the watermelon will reduce a bit and get really juicy.
Pour the lemon and tomato juices into a blender with the watermelon and puree until smooth. Freeze in an ice cream maker and serve! 
Southern Living says you can even sprinkle a little salt on it…but i’d eat it just like this on a hot, hot, hot july day.
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