Sweet Tomato Sorbet Food

SWEET TOMATO SORBET

Sweet Tomato Sorbet image

This is an old Sunset recipe - remember, tomatoes are actually fruits! I like the presentation of bicolored sorbet for this refreshing unusual amuse bouche - just need to arrange how to store the first while making the second. I plan to try with white, green, black, orange & red tomatoes as the garden kicks into gear this summer, varying color & complexity of the tomatoes with the meal. Will try with different types of basil - Genovese, Purple ruffles, mouse eared as well. Prep time doesn't include freezing time.

Provided by Busters friend

Categories Low Protein

Time 35m

Yield 8 cups

Number Of Ingredients 3

Ingredients

1 cup sugar
3 lbs tomatoes, soft-ripe, peeled, cored, and cut into chunks
6 tablespoons basil leaves, fresh, minced

Steps:

In a 1- to 2-quart pan over high heat, bring sugar and 1 cup water to a rolling boil. Nest pan in a bowl of ice and stir often until cold, 8 to 10 minutes.
In a food processor or blender, purée tomatoes, a portion at a time. Rub through a fine strainer into a bowl; discard any residue.
Combine syrup, tomato purée, and basil. Freeze in an ice cream maker according to manufacturer's directions or until dasher is hard to turn.
Serve sorbet softly frozen, or freeze airtight until firm, at least 3 hours.

Nutrition Facts : Calories 128.3, Fat 0.4, SaturatedFat 0.1, Sodium 8.9, Carbohydrate 31.7, Fiber 2.1, Sugar 29.4, Protein 1.6

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