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Yellow Tomato Lime Sorbet

Photo: Annabelle Breakey; Styling: Nissa Quanstrom
Hands-on time 45 mins
Freeze time 3 hrs, 30 mins
Yield Makes about 1 qt. (serving size: 1/2 cup)
Refreshing and sweet with a hint of earthiness, this sorbet shows off tomatoes' fruity side.


  • 3 1/3 pounds ripe, sweet, orange-yellow tomatoes
  • 1 1/2 cups sugar
  • About 1/3 cup lime juice

Nutrition Information

  • calories 176
  • caloriesfromfat 2 %
  • protein 2 g
  • fat 0.3 g
  • satfat 0.0 g
  • carbohydrate 44 g
  • fiber 1.6 g
  • sodium 73 mg
  • cholesterol 0.0 mg

How to Make It

  1. Cut tomatoes into chunks, then purée in batches in a food processor. Rub through a fine strainer set over a large saucepan; discard seeds and skins.

  2. Stir sugar into tomato purée. Bring to simmering over high heat, then reduce heat to medium and cook, stirring occasionally, until reduced to 4 cups, about 30 minutes.

  3. Nest pan in a bowl of ice water and stir occasionally until tomato mixture is cold. Stir in 1/3 cup lime juice. Add more if needed so you taste both sweet tomatoes and lime.

  4. Process mixture in an ice cream maker according to manufacturer's directions. Transfer to a bowl and freeze until firm enough to scoop, about 3 hours.