Yield
Makes 8 cups; 16 servings

Notes: For a handsome presentation, Shelly Schachter of Carmel Valley uses red Fantastic and yellow Chello tomatoes, making each into a half-batch of the sorbet. Freeze sorbet up to 2 weeks. To serve, let stand at room temperature until softened, about 15 minutes, then break into chunks and whirl in a food processor until slushy.

How to Make It

Step 1

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.

Step 2

In a food processor or blender, purée tomatoes, a portion at a time. Rub through a fine strainer into a bowl; discard any residue.

Step 3

Combine syrup, tomato purée, and basil. Freeze in an ice cream maker according to manufacturer's directions or until dasher is hard to turn.

Step 4

Serve sorbet softly frozen, or freeze airtight until firm, at least 3 hours.

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