Tomato Sorbet Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Ripe tomatoes,
3 tbsp: Lemon juice,
-, approximately
1/2 cup: Water,
1 cup: Sugar,
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
manufacturers directions. Let the sorbet soften slightly before
serving.
Source: The Curious Cook, by Harold McGees [Collier Books, ISBN
0-02-009801-4]. Tried and enjoyed by Gabi Shahar.
Source from luhu.jp
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
manufacturers directions. Let the sorbet soften slightly before
serving.
Source: The Curious Cook, by Harold McGees [Collier Books, ISBN
0-02-009801-4]. Tried and enjoyed by Gabi Shahar.
Source from luhu.jp
Tags
Ice cream