Photo: Annabelle Breakey; Styling: Nissa Quanstrom
Hands-on Time
45 Mins
Freeze Time
3 Hours 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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

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