Tomatoes, soft-ripe, peeled, cored, and cut into chunks
basil leaves, fresh, minced
- 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.