Recipe: Tomato Sorbet
By Amelia Tucker
Fresh tomato sorbet is a tongue tingling appetizer that will remind you of sunny days and become a fine dinner as well as conversation starter.
All you need are a few ingredients and an ice cream maker. I use one that has a frozen insert and a hand turned paddle inside.
If you do not own any sort of ice cream maker, don’t despair! Simply place sorbet into a flat dish and freeze, scraping with a fork every hour until a smooth frozen product results. The scraping motion cuts the ice crystals into smaller bits and allows the sorbet consistency to develop.
As with most of my recipes, the amounts are not set in stone. I prefer lemon juice as my acidic ingredient but you may enjoy the balsamic vinegar better. Try many varieties and wow your dinner guests!
Tomato Sorbet
6 or 7 medium sized very ripe tomatoes
6 or 7 ounces of tomato juice(I match ounces with numbers of tomatoes but read your ice cream maker recipes for quantities)
1 and 1/2 acid-lemon juice or vinegar(balsamic is decadent)
1 teaspoon sugar
salt and pepper to taste
pinch of cayenne or other hot spice to really surprise your palate
Blend all ingredients in a blender until ultra smooth. Strain in a fine mesh strainer if you have one. Freeze in ice cream maker as directions indicate or follow my instructions above if you do not have one.
Enjoy!!
