- 375 gram ripe tomatoes
- small handful of fresh basil leaves
- 1 tablespoon of powdered sugar
- 2 tablespoons of vodka/wodka
- juice of half a lemon
- pepper, salt and tabasco to taste
- Blender or foodprocessor
- Cutting board & chef’s knife
- Fine sieve
- Large spoon or ladle
- Ice cream maker
Preparation — 10 minutes
CUT the tomatoes in quarters and transfer them to the blender or foodprocessor. ADD a tablespoon of powdered sugar, the fresh basil leaves and the wodka. BLEND until smooth and season with pepper, salt and a few drops of tabasco.
PRESS the mixture through a fine sieve, this goes best with a large spoon or a ladle. Have another taste if the mixture needs any more flavoring.
Making the tomato sorbet — 30 minutes
PLACE the tomato sorbet mixture into your ice cream maker. In about 30 minutes, the sorbet will be frozen enough. The time will depend on the ice cream maker, we’ve used a magimix la turbine a glace.
SCOOP the sorbet into an airtight container and transfer to the freezer. It can be used up to 3 weeks.
Tomato sorbet can be great as a starter, or use it as a addition to a starter. For example with some lettuce, balsamic vinegar and cucumber. Enjoy your tomato sorbet!