| Tomatoes for dessert? Why not? After all, tomatoes are fruits (botanically speaking) and, paired with their favorite herb, they make a sweet and tangy finish for a summer meal. Tomato-Basil Sorbet About 3 lbs (1350 g) fresh ripe tomatoes, peeled, seeded, and chopped OR 3 cups (750 ml) tomato juice 3/4 cup (180 ml) sugar 1/4 cup (60 ml) chopped fresh basil 1 tsp (5 ml) lemon juice Puree the tomatoes in an electric food processor or blender and strain through a fine sieve to make 3 cups (750 ml) tomato juice. Combine 1 cup (250 ml) of the juice with the sugar and basil in a small saucepan and bring to a simmer over moderate heat, stirring to dissolve the sugar. Strain the mixture and stir in the remaining tomato juice and lemon juice. Freeze in an ice cream maker according to the manufacturer's instructions. Makes about 1 quart (1 L). |
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