| 1 | Freeze the tomatoes for several hours. |
| 2 | Defrost, peel, seed, and puree the flesh in a blender. |
| 3 | Measure 2 cups of tomato puree and find another use for the rest. |
| 4 | Boil the water and sugar in a small pan, and simmer 5 minutes. |
| 5 | Cool, add the tomato puree and lemon juice, mix well and refrigerate until well chilled. |
| 6 | (can be prepared 1 day ahead). |
| 7 | Transfer mixture to ice cream maker and process according to manufacturer"s directions. |
| 8 | Let the sorbet soften slightly before serving. |
