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.

Shelly Schachter, Carmel Valley, California
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 8 cups; 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a food processor or blender, purée tomatoes, a portion at a time. Rub through a fine strainer into a bowl; discard any residue.

  • Combine syrup, tomato purée, and basil. Freeze in an ice cream maker according to manufacturer's directions or until dasher is hard to turn.

  • Serve sorbet softly frozen, or freeze airtight until firm, at least 3 hours.

Nutrition Facts

67 calories; calories from fat 4%; protein 0.8g; fat 0.3g; saturated fat 0g; carbohydrates 17g; fiber 1.2g; sodium 7.9mg; cholesterol 0mg.
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