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Tomato Sherbet
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- #5975
This zesty frozen tomato treat makes a great palate cleanser between courses. It can also be a pretty garnish when small scoops are placed in a bowl of gazpacho or alongside an appetizer.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
12 fresh tomatoes, chopped
1/3 cup chopped onion
1/4 teaspoon ground mace
1 teaspoon celery seed
2 cups water
1 teaspoon salt
1 teaspoon paprika
1 tablespoon unflavored gelatin powder
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
directions
Add all the ingredients to a large saucepan and bring to a vigorous boil over medium-high heat. Boil for 5 minutes, stirring frequently.
Remove the pan from the heat and let the mixture cool to room temperature.
Pour the mixture through a fine mesh strainer, pressing the solids with the back of a wooden spoon to get as much liquid out of them as possible. Discard the solids.
Refrigerate the liquid until well chilled.
When chilled, pour the tomato liquid into an ice cream maker and process as per manufacturer's directions.
Store the sherbet in the freezer.
nutrition data
Nutritional data has not been calculated yet.
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