Tomato-Basil Sorbet


This recipe is a fun, refreshing way to use summer-ripe tomatoes and fresh herbs. It's wonderful as a starter or as a between-course palate cleanser.


4 medium ripe tomatoes (quartered)
2 cups water
3 cloves garlic (chopped)
  grated zest of 1 orange
  Juice of one orange
1/2 teaspoon fresh lemon thyme leaves
1 teaspoon chopped fresh mint
1 tablespoon tomato paste
2 tablespoons Sugar
1 teaspoon salt
  pinch freshly ground pepper
2 tablespoons chopped fresh basil


Combine all the ingredients except the basil in a large pan, cover, and cook on high heat until the tomatoes are very soft and the liquid thickens. Remove from heat and transfer to a blender or food processor. Purée until smooth, then strain through a fine mesh sieve. Chill the mixture until cold.

Place the tomato mixture in an ice cream maker. Add the basil, turn on the machine, and process according to manufacturer's instructions. Freeze for at least 2 hours before serving.


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