Tomato sorbet

Yield: 6 servings

Measure Ingredient
1 pounds Ripe tomatoes (approximately)
1 cup Sugar
3 tablespoons Lemon juice
½ cup Water

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.

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