Tomato-Watermelon Sorbet

• 6 cups (1-inch) seeded ripe watermelon chunks
• 1 cup sugar
• 1/4 teaspoon salt
• 6 very ripe large tomatoes, quartered (about 3 1/2 lb.)
• 2 tablespoons fresh lemon juice
• Coarse salt (optional)

1. Combine first 3 ingredients in a large bowl; stir well. Let stand 30 minutes.
2. Squeeze tomato quarters into a wire-mesh strainer over a 4-cup measuring cup. Place squeezed tomatoes into strainer, and firmly press with back of a spoon, pressing until liquid measures 3 cups. Discard tomato pulp in strainer.
3. Process half of tomato juice and half of watermelon mixture in a blender until smooth. Repeat with remaining tomato juice and watermelon. Stir in lemon juice. Pour mixture into freezer container of a 2 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.) Sprinkle each serving with coarse salt, if desired.

seeded ripe watermelon chunks, sugar, salt, very, lemon juice, salt

Taken from www.myrecipes.com/recipe/tomato-watermelon-sorbet (may not work)