Recipe by Buster's friend
This is an old Sunset recipe - remember, tomatoes are actually fruits! I like the presentation of bicolored sorbet for this refreshing unusual amuse bouche - just need to arrange how to store the first while making the second. I plan to try with white, green, black, orange & red tomatoes as the garden kicks into gear this summer, varying color & complexity of the tomatoes with the meal. Will try with different types of basil - Genovese, Purple ruffles, mouse eared as well. Prep time doesn't include freezing time.
Top Review by Ambervim
This is a very delicate and lucious taste. I did not have basil, so I used cilantro. It could be used at any point in a meal. I can't wait to try it with basil. It will be as good as your tomato.
- 1 cup sugar
- 3 lbs tomatoes, soft-ripe, peeled, cored, and cut into chunks
- 6 tablespoons basil leaves, fresh, minced
Directions See How It's Made
- In a 1- to 2-quart pan over high heat, bring sugar and 1 cup water to a rolling boil. Nest pan in a bowl of ice and stir often until cold, 8 to 10 minutes.
- In a food processor or blender, purée tomatoes, a portion at a time. Rub through a fine strainer into a bowl; discard any residue.
- Combine syrup, tomato purée, and basil. Freeze in an ice cream maker according to manufacturer's directions or until dasher is hard to turn.
- Serve sorbet softly frozen, or freeze airtight until firm, at least 3 hours.