Yellow Tomato Lime Sorbet

Yellow Tomato Lime Sorbet Recipe
Photo: Annabelle Breakey; Styling: Nissa Quanstrom
Refreshing and sweet with a hint of earthiness, this sorbet shows off tomatoes' fruity side.

Yield:

Makes about 1 qt. (serving size: 1/2 cup)

Recipe from

Sunset

Recipe Time

Hands-on: 45 Minutes
Freeze: 3 Hours, 30 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

August 2013
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