Tomato Sorbet

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Servings: 6 Difficulty: Advanced
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A refreshing, tangy sorbet that highlights the bright acidity of ripe tomatoes.
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This vibrant Tomato Sorbet transforms simple, ripe tomatoes into a surprisingly refreshing palate cleanser or light dessert. By balancing the natural acidity of the fruit with a simple sugar syrup and a squeeze of fresh lemon, you achieve a perfect harmony of sweet and tart flavors. The texture is smooth and icy, offering a cool contrast to richer meals. It’s an ideal choice for summer gatherings, brunches, or as a sophisticated finish to a savory dinner. Not only is it vegan-friendly, but it also requires minimal equipment and pantry staples, making it an accessible treat for any home cook looking to experiment with fruit-forward frozen desserts.

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Tomato Sorbet

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 20.4

Description

This vibrant Tomato Sorbet transforms simple, ripe tomatoes into a surprisingly refreshing palate cleanser or light dessert. By balancing the natural acidity of the fruit with a simple sugar syrup and a squeeze of fresh lemon, you achieve a perfect harmony of sweet and tart flavors. The texture is smooth and icy, offering a cool contrast to richer meals. It&# 226;€™s an ideal choice for summer gatherings, brunches, or as a sophisticated finish to a savory dinner. Not only is it vegan-friendly, but it also requires minimal equipment and pantry staples, making it an accessible treat for any home cook looking to experiment with fruit-forward frozen desserts.

Ingredients

Directions

  1. Freeze the ripe tomatoes for several hours until solid.
  2. Remove tomatoes from the freezer and allow them to defrost slightly.
  3. Peel the skins off the defrosted tomatoes.
  4. Remove seeds from the tomatoes.
  5. Puree the tomato flesh in a blender until smooth.
  6. Measure out 2 cups of the tomato puree for the sorbet.
  7. In a small saucepan, combine water and sugar.
  8. Bring the sugar mixture to a boil over medium heat.
  9. Reduce heat and simmer the syrup for 5 minutes.
  10. Remove syrup from heat and let it cool completely.
  11. Combine the cooled syrup, tomato puree, and lemon juice in a bowl.
  12. Mix well to ensure ingredients are fully incorporated.
  13. Refrigerate the mixture until it is well chilled.
  14. Transfer the chilled mixture to an ice cream maker.
  15. Process according to the manufacturer's directions until frozen.
  16. Let the sorbet soften slightly at room temperature before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 20.4kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 5.7mg1%
Total Carbohydrate 4.4g2%
Dietary Fiber 1.4g6%
Sugars 3.0g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The sorbet mixture can be prepared up to 1 day in advance and refrigerated before churning.

Any leftover tomato puree can be used in sauces, soups, or salads.

Ensure the sugar syrup is completely cool before adding it to the tomato puree to prevent melting the frozen texture prematurely if churning immediately.

Keywords: tomato sorbet, vegan dessert, refreshing sorbet, lemon juice, sugar syrup, ripe tomatoes, palate cleanser, summer dessert, ice cream maker, blended sorbet, tangy treat, no dairy, simple recipe
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