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.

Browse by categories