Yield: 6 servings
|1 pounds||Ripe tomatoes (approximately)|
|3 tablespoons||Lemon juice|
Freeze the tomatoes for several hours. Defrost, peel, seed, and puree the flesh in a blender. Measure 2 cups of tomato puree and find another use for the rest.
Boil the water and sugar in a small pan, and simmer 5 minutes. Cool, add the tomato puree and lemon juice, mix well and refrigerate until well chilled. (Can be prepared 1 day ahead.) Transfer mixture to ice cream maker and process according to manufacturer's directions. Let the sorbet soften slightly before serving.
Source: The Curious Cook, by Harold McGee's [Collier Books, ISBN 0-02-009801-4]. Tried and enjoyed by Gabi Shahar.