Tomato basil sorbet
A surprising savory sorbet to serve as an appetizer with a side of bruschetta and mozzarella.
Tools
Ingredients
Serving
4 tsp
water
300 ml
sugar
180 g
basil leaves
75 ml
tomatoes
500 g
tomato juice
1 tbsp
honey
1
lemon
1 tsp
salt
Step by step
Place the water, sugar and basil leaves in a saucepan. Simmer for 10 minutes, strain and chill.
Make shallow slits in the bottom of the tomatoes and submerge them in boiling water for 20 seconds. Transfer to an ice bath and peel the skins off.
Deseed the tomatoes and cut in large chuncks. Transfer to the jug of a blender. Add 100 ml tomatoe juice, honey, salt, lemon juice and basil syrup.
Transfer the sorbet batter into an air-tight container and chill overnight.
Affix the frozen KitchenAid Ice Cream Maker to the stand mixer. Turn mixer to 'STIR' speed and pour the cold tomato sorbet mixture into the Freeze Bowl while the mixer is running. Allow mixer to stir the ice cream mixture for 20 minutes.
Transfer the ice cream to a container and place in the freezer until ready to serve (minimum 4 hours).
Clean your ice cream bowl immediately to avoid staining.