Yields
4 servings
I love the layers of flavours in this sorbet. It’s sweet, peppery and tangy all at once. If you can’t find yellow tomatoes, use red plum tomatoes instead. Yield is 4 servings.
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ingredients
3
Tbsp sugar
¼
cup water
4
yellow plum tomatoes, peeled, seeded and chopped
½
cup tomato juice
1 ½
Tbsp tomato paste
1 ½
Tbsp fresh lemon juice
1
pinch Pinch salt
1
Tbsp freshly cracked black pepper
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directions
Step 1
Make a sugar syrup in a small saucepan by stirring the 3 tbsp. sugar and 1/4 cup water on medium heat until dissolved.
Step 2
Set aside to cool.
Step 3
In a blender, process the tomatoes, tomato juice, tomato paste, lemon juice, sugar syrup, salt and pepper until smooth.
Step 4
Transfer to an ice cream maker and freeze according to the manufacturer’s instructions.