Tomato sorbet
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ripe tomatoes (approximately) |
| 1 | cup | Sugar |
| 3 | tablespoons | Lemon juice |
| ½ | cup | Water |
Directions
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.