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Tomato Sorbet

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Fresh tomato sorbet like eating one off the vine

Ingredients

Scale
  • 4 large ripe tomatoes, chopped skins and all
  • 1/2 cup water
  • 3/4 cup tomato juice
  • 1/2 tsp olive oil
  • 1/2 tsp vegetable oil (optional – to lower the freezing point)
  • Juice of 1 ripe lime
  • 1 tsp Tabasco sauce
  • 1/4 tsp sea salt

Instructions

  1. Blend tomatoes, tomato juice, oil, lime juice, hot sauce and water in a blender or food processor until smooth
  2. Strain through a fine-mesh sieve and discard the solids
  3. Add salt and stir
  4. Place in the refrigerator for an hour to chill
  5. Freeze in an ice cream maker per manufacturers instruction
  6. Store in freezer until ready to serve, but not overnight! The high water content will freeze it into a solid block!

 

Notes

Thanks to chef Jose Andres for sharing his recipe.

Find it online: https://www.cooksavorcelebrate.com/tomato-sorbet/