Freeze it: Tomato Sorbet

Yes, you read correctly, tomato sorbet. If you stop to think on it, it makes sense. Tomatoes are sweet, some claim they are fruit, so why not make a sorbet out of them?

My parents got me and the Mrs. an ice cream maker recently. It’s not the old kind that require bags of ice, it uses a different system, message me if you want more details. We started talking about making tomato sorbet while sitting around the dinner table at my folks’ house. Then, one of our friends brought back way too many tomatoes from sunny Florida and graciously offered us some. Of course we accepted.

The sorbet was delicious, super easy and something we’ll definitely replicate as the temperature increases, though there are some modifications to the recipe we’ll likely do.

What you’ll need:

  • 3 lbs of tomatoes, peeled and seeded
  • 1 cup of sugar (which we will likely reduce to 1/2 cup in the future.)
  • 1 cup of water
  • A handful of fresh basil

What to do:

  1. Combine the sugar and water in a sauce pan and bring to boil, basically making simple syrup. Set it aside and let it cool.
  2. Cut an X in the bottom of the tomatoes. Boil a big pot of water, dip the tomatoes in for 30 seconds, then drop them in a bowl of ice water for the same. Peel.
  3. Cut the tops off the tomatoes and de-seed.
  4. Combine the syrup, tomatoes and basil in a food processor. Blend until fine

And that’s it. Follow the directions of your ice cream maker and you’ll get a delicious, cool treat that is decidedly summer. As noted above, we both thought the final product was a bit on the sweet side. So we’ll cut the sugar in half next time. I’m also interested in experimenting and using honey instead of sugar. Just some thoughts. Let me know if you modify the recipe, or have any other crazy ideas.

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