Tomato sorbet melons

For 4 people
fragrant melons 2 from 500 g about the unobr
750 g tomatoes
60 g sugar
2 small untreated lemons
1 bunch mixed herbs (basil, chervil, tarragon)

Pour a 1/2 cup of water in a small saucepan, add the sugar and mix for a few minuto.br > Bring to the boil, remove from the heat as soon as the sugar is dissolved and leave to cool.
Wash the tomatoes, peel them, scottali in boiling water, remove the seeds and put them in a colander to drain.
Clean the herbs, shuffle them and mince them with sugar syrup with the strained juice of lemons.
Blend the tomato pulp, embed it into the mixture and transfer to ice cream maker according to the manufacturer's instructions. Otherwise pour the mixture into a bowl of steel, store it in the freezer for about 4 hours and stir the sorbet per hour.
Cut the zest of the lemons into sticks and store it in the refrigerator immersed in cold water.
Divide in half the melons, and put them into clean four cups.
Distribute the tomato sorbet in melons, spolverizzalo with herbs and lemon zest and serve immediately.