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Photo: Annabelle Breakey; Styling: Nissa Quanstrom

Yellow Tomato Lime Sorbet

Refreshing and sweet with a hint of earthiness, this sorbet shows off tomatoes' fruity side.

Sunset AUGUST 2013

  • Yield: Makes about 1 qt. (serving size: 1/2 cup)
  • Hands-on:45 Minutes
  • Freeze:3 Hours, 30 Minutes


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


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.

Nutritional Information

Amount per serving
  • Calories: 176
  • Calories from fat: 2%
  • Protein: 2g
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Carbohydrate: 44g
  • Fiber: 1.6g
  • Sodium: 73mg
  • Cholesterol: 0.0mg

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Yellow Tomato Lime Sorbet recipe