Tomato Sorbet
Tomatoes are technically a fruit, and that’s how I treat them. This sorbet, which should be made at the height of tomato season with the ripest fruits, showcases that characteristic sweet-acid tomato flavor in its coldest form. A scoop of this sorbet can be the start of a not-so-traditional Bloody Mary, and it could also find its way into a bowl of gazpacho. Try pairing it with the Raspberry-Rose Water Soup (page 62), too.
Recipe information
Yield
makes about 1 quart
Ingredients
Preparation
Step 1
Core the tomatoes and cut them into chunks. Put them in a food processor and process to a smooth puree. Strain into a bowl.
Step 2
Pour the water into a saucepan with the granulated sugar, corn syrup, invert sugar, and milk powder and whisk. Bring to a boil over medium-high heat. Pour into the tomato puree and mix with an immersion blender. Let cool. Cover with plastic wrap and refrigerate overnight.
Step 3
Mix again with the immersion blender, then freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.
