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Japanese Tomato Sorbet
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- #23608
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 pound ripe tomatoes
1 cup sugar
3 tablespoons lemon juice
1/2 cup water
directions
Freeze the tomatoes for several hours.
Defrost, peel, seed, and puree the flesh in a blender. Measure 2 cups of tomato puree and find another use for the rest.
Boil the water and sugar in a small pan, and simmer 5 minutes.
Cool, add the tomato puree and lemon juice, mix well and refrigerate until well chilled. (Can be prepared 1 day ahead.)
Transfer mixture to ice cream maker and process according to manufacturer's directions. Let the sorbet soften slightly before serving.
added by
internationalrecipes
nutrition data
Nutritional data has not been calculated yet.
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