Yesterday, I attempted to create a sorbet that came to me in a dream, with the help of suggestions from Carb Lover and Petradish. I used about a pint of plenty ripe Early Girl tomatoes, cored and chopped, macerated in about a teaspoon of sugar (I didn't have superfine, so I used regular) and a small glug of red wine vinegar for half an hour. I also pureed some watermelon (couldn't find the kind with seeds, but the seedless one I bought tasted bright and sweet), and wound up using about a half cup of that puree to two cups of the pureed tomato mixture (I never strained anything). Then I added about 3/4 teaspoon white truffle oil and a sprinkle of salt, put it in a soft plastic pan in the freezer, and stirred it a few times as it froze to keep it from becoming a rock-like chunk (no ice-cream maker). I think it turned out fairly well--the tomatoes were quite sweet to start with, the watermelon added a different sort of sweet fruitiness, and the truffle oil seemed to tie the two flavors together and give interest. My friend and I thought it would be very good with a curry dinner, and I'm thinking about experimenting with fresh dill or possibly cumin as additional flavors.