Tomato sorbet
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Recipe by: maÏlee
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 lb Ripe tomatoes 3 tb Lemon juice
-(approximately) 1/2 c Water
1 c Sugar
Freeze the tomatoes for several hours. Defrost, peel, seed, and puree
the flesh in a blender. Measure 2 cups of tomato puree and find
another use for the rest.
Boil the water and sugar in a small pan, and simmer 5 minutes. Cool,
add the tomato puree and lemon juice, mix well and refrigerate until
well chilled. (Can be prepared 1 day ahead.)
Transfer mixture to ice cream maker and process according to
manufacturer's directions. Let the sorbet soften slightly before
serving.
Source: The Curious Cook, by Harold McGee's [Collier Books, ISBN
0-02-009801-4]. Tried and enjoyed by Gabi Shahar.
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