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

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Nissa Quanstrom

Recipe Summary test

hands-on:
45 mins
freeze:
3 hrs 30 mins
total:
4 hrs 15 mins
Yield:
Makes about 1 qt. (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

176 calories; calories from fat 2%; protein 2g; fat 0.3g; carbohydrates 44g; fiber 1.6g; sodium 73mg.
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