Sweet Tomato Sorbet
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.
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- Calories: 67
- Calories from fat: 4%
- Protein: 0.8g
- Fat: 0.3g
- Saturated fat: 0.0g
- Carbohydrate: 17g
- Fiber: 1.2g
- Sodium: 7.9mg
- Cholesterol: 0.0mg
- 1 cup sugar
- About 3 pounds soft-ripe tomatoes, peeled, cored, and cut into chunks
- 6 tablespoons minced fresh basil leaves
- 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.
- 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.
- 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.
- 4. Serve sorbet softly frozen, or freeze airtight until firm, at least 3 hours.
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Sweet Tomato Sorbet Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Entertaining, Freezable, Kid-Friendly, Make-Ahead
- CUISINE: American, California
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Meatless, Low Saturated Fat, Gluten-Free
- COOKING METHOD: Blender, Food Processor, Ice-Cream Maker
- OCCASION: Autumn, Summer
- PUBLICATION: Sunset