Posted by: marthabernie | October 8, 2016


Using up some tomatoes this week!


Process 6 cups chopped watermelon, 2 cups chopped heirloom tomatoes, 3/4 cup water, 1/2 cup honey, 2 tablespoons apple cider vinegar, and 1/2 teaspoon kosher salt in a blender until smooth.  Pour into a 2 quart freezer safe dish.  Freeze 6 hours, stirring the mixture thoroughly with a fork every hour to incorporate the ice crystals.  Serve garnished with basil leaves.  Serves 6.

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