TOMATO BASIL SORBET
Use fresh tomatoes only if there are growing in your garden and overripe. You do not want to use insipid tomatoes full of water.
Provided by cheferic
Categories Dessert
Number Of Ingredients 11
Steps:
- Lightly beat the egg white in a bowl. Whisk in the tomato juice, tomato paste, lemon juice, sugar, basil, salt, pepper, and cayenne pepper. Transfer the mixture to an ice-cream machine and freeze according to manufacturer's directions.
- Scoop the mixture into serving dishes and garnish with the basil leaves. Serve the sorbet with a basil leaf and pour in a dash of vodka.
SAVORY TOMATO SORBET
This homemade savory tomato sorbet evokes the flavors of gazpacho. It makes a spectacular first course with a salad of cherry tomatoes spooned right over it, along with a few basil leaves.
Provided by David Tanis
Categories easy, ice creams and sorbets, dessert
Time 1h45m
Yield About 1 quart, enough for 6 servings
Number Of Ingredients 14
Steps:
- Cut tomatoes in half crosswise and remove seeds with a teaspoon. Using the large holes of a box grater, grate tomato flesh into a bowl to make a rough purée. (Discard seeds and skins.) Push purée through a strainer to remove any extraneous bits. You should have 4 cups purée; if you come up short, add a little water or grate another tomato.
- Stir together tomato purée, salt, garlic, black pepper, cayenne, vinegar and olive oil. Taste and adjust seasoning.
- Use an ice cream machine to freeze tomato mixture, then transfer to an airtight container and store in freezer compartment of refrigerator until sorbet is firm, about 1 hour. Remove and hold at room temperature for 10 minutes before serving.
- Make the cherry tomato garnish: Put shallot, garlic and vinegar in a small bowl. Whisk in olive oil to make a vinaigrette.
- Put cherry tomatoes in a bowl and season with salt and pepper. Pour vinaigrette over cherry tomatoes and toss well.
- For each serving, put two scoops of tomato sorbet in an ice cream glass or bowl. Spoon a few cherry tomatoes and some of the vinaigrette over the top. Garnish with basil leaves.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 892 milligrams, Sugar 10 grams
NO-CHURN LEMON-BASIL SORBET
Sweet, tart, and refreshing, this lemon sorbet with a touch of basil is the perfect ending to a meal! You can make this without an ice cream freezer, just allow plenty of time for it to freeze.
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 7h
Yield 8
Number Of Ingredients 7
Steps:
- Combine sugar and water in a saucepan over medium-high heat and bring to a boil, 3 to 5 minutes. Boil for 1 minute, stirring occasionally. Add basil sprigs, lemon juice, and lemon zest. Remove from heat and allow to cool for about 20 minutes.
- Pour into a 9x13-inch metal baking pan or two 8-inch metal cake pans.
- Place in the freezer for about 30 minutes. Remove basil leaves and stir. Freeze for 6 to 8 hours, stirring sorbet with a fork about once per hour until all the liquid is frozen.
- Scoop sorbet into individual serving dishes and garnish with lemon slices and fresh basil leaves.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 50.7 g, Fat 0.1 g, Fiber 1 g, Protein 0.5 g, Sodium 2.7 mg, Sugar 45.2 g
BASIL-LIME SORBET
This delicious sorbet combines basil and lime in a perfect, light dessert.
Provided by Mark Logan
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 2h35m
Yield 8
Number Of Ingredients 4
Steps:
- Make a simple syrup by bringing the sugar and water to a boil in a small saucepan; allow to boil 1 minute; remove from heat.
- Combine the syrup, lime juice, and basil in a blender; puree. Pour the mixture into a container and cover; store in freezer until completely frozen, about 2 hours.
- Break the frozen mixture into pieces and place in the blender; blend until smooth. Return to the container and cover. Store in freezer until ready to serve.
Nutrition Facts : Calories 102.8 calories, Carbohydrate 27 g, Fiber 0.1 g, Protein 0.1 g, Sodium 1.4 mg, Sugar 25.4 g
TOMATO BASIL CONES
Provided by Food Network
Categories dessert
Time 3h15m
Yield 24 hors d'oeuvres servings
Number Of Ingredients 15
Steps:
- For the Basil Sorbet:
- Bring the spring water to a boil over high heat. Blanch the basil leaves for 30 seconds. Remove basil from boiled water, carefully reserving all the blanching liquid, place in an ice water bath and drain the basil leaves. Set aside. Stir the granulated sugar into the blanching water until dissolved.
- After the sugar has dissolved, transfer the blanching liquid to a deep container, or canister, that can be partly submerged in a deep bowl of cold water with ample ice to bring the temperature of the boiling water down sharply and quickly. Shock the water until it reaches 90 degrees F. Add gelatin. Stir to dissolve. Continue to shock until chilled (about 70 degrees F).
- When basil is cold, transfer to blender and puree until smooth, adding enough cold infused liquid (leftover from the ice water bath) to facilitate blending into a smooth puree. Strain through a fine strainer so that some flecks of basil are visible in finished product. Combine basil puree and cooled basil-infused water in an ice cream maker. Process sorbet according to manufacturer's directions. Maintain under refrigeration between filling ice cream cones.
- For the Tomato Fondue:
- Heat oil in a medium saucepan over medium-high heat. Saute the shallots and garlic until they are translucent. Add the sprig of thyme. Add the tomatoes and cook on a low flame until almost all of the liquid has evaporated. Season with salt and pepper.
- Remove the thyme sprig and while the mixture is still warm, puree with the butter with either a blender to an immersion blender. Refrigerate.
- For the Cones:
- Preheat oven to 375 degrees F. Prepare several baking sheets by lining with silpat (silicon nonstick mats) or parchment paper.
- Combine all the ingredients together, adding enough flour to create a uniform, thick and sticky dough. Chill for half an hour. (Dough keeps well if frozen. Pack in airtight container and defrost before using.)
- Either place in a pastry bag and pipe with a plain tip 1-inch drops, or use a melon baller to make small balls of approximately 3/4 teaspoon each, or shape by hand and smooth by rolling between the palms of your hands. (Keep dough cold while filling baking sheets.) Place them at least 2 to 3 inches apart, onto prepared baking sheets. Cones will spread considerably during baking.
- Bake the cones for 4 to 5 minutes in preheated oven until beginning to caramelize. Rotate the sheets front to back and top to bottom halfway through baking. Watch carefully as the cones spread thin and will continue to brown after removal from oven.
- Remove from sheets with a metal spatula while still warm. Roll around the base of a cone shaped small paper cup when still warm.
- To serve: Fill the cones almost to the top with the room temperature tomato fondue, these can sit like this for about 15 minutes. Scoop the basil sorbet onto the top cone of the cone with a small scoop or melon baller. Serve immediately.
SWEET TOMATO SORBET
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
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
TOMATO AND CITRUS SORBET
This makes a perfect appetizer for an al fresco meal on a hot summer's day. The sorbet only takes 30 mins in an ice-cream maker, otherwise it is a more lengthy process: If you don't have an ice-cream maker, you can make this sorbet in the freezer. Mix the ingredients in a plastic bowl or container and place in the freezer. Whisk just as ice crystals start to form, then whisk three more times at hourly intervals until the ice is firm. Move to the refridgerator 20 mins before you are ready to serve. This is delicious with a couple of teaspoons of lemon vodka poured over each serving (strictly for adults!).
Provided by English_Rose
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Chill all the ingredients in advance if possible.
- Mix together the juices, basil and worcestershire sauce, pour into an ice-cream maker and churn for 20-25 minutes.
- Serve in glasses garnished with sprigs of basil.
- If using, pour 2 tsp lemon vodka over each serving.
Nutrition Facts : Calories 71.1, Fat 0.2, Sodium 355.9, Carbohydrate 17.1, Fiber 0.7, Sugar 15.8, Protein 1.6
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