Tomato Sorbet
From deliathecrone 17 years ago
- - to make
- Serves 6
From the Summer issue of La Cucina Italiana: (This sorbet is WHITE - not red, and the flavor will surprise your guests. I would use it as a palate-cleanser before the next course.)
Ingredients
- 2 pounds ripe tomatoes shopping list
- salt shopping list
- 2 cups chilled tap water shopping list
- 2 tablespoons superfine sugar shopping list
- 2 tablespoons fresh lemon juice shopping list
- Fresh basil, for garnish shopping list
- fresh raspberries, for garnish shopping list
How to make it
- Make Tomato Water:
- Line a large bowl with a double layer of cheesecloth, large enough to hang over the sides of the bowl.
- Roughly chop tomatoes.
- Pass tomatoes through the large holes of a food mill into the cloth-lined bowl; lightly salt.
- Tie corners of the cheesecloth together to form a pouch.
- Slip a long-handled wooden spoon through the top of the pouch and hang the pouch over the bowl.
- Let this sit at room temperature, occasionally squeezing the cloth, until you have about one cup of tomato water, about 1 to 2 hours.
- Whisk together the chilled tap water, tomato water, sugar and lemon juice, until the sugar is dissolved.
- Transfer this mixture into an ice cream machine and freeze according to manufacturer’s instructions.
- Spoon into bowls and garnish with a fresh basil leaf and a raspberry, if desired.
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