Sweet Tomato Sorbet

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.

• Ready In: 35 mins
• Yields: 8 cups

Ingredients

• 1  cup sugar
• 3  lbs tomatoes, soft-ripe, peeled, cored, and cut into chunks
• 6  tablespoons basil leaves, fresh, minced

Directions

1. 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.
2. In a food processor or blender, purée tomatoes, a portion at a time. Rub through a fine strainer into a bowl; discard any residue.
3. Combine syrup, tomato purée, and basil. Freeze in an ice cream maker according to manufacturer's directions or until dasher is hard to turn.
4. Serve sorbet softly frozen, or freeze airtight until firm, at least 3 hours.