Sweet Tomato Sorbet

I just read this recipe in the newspaper, meaning I haven’t tried making it yet.

You want to try making it with me, don’t you? Of course you do.

Sweet Tomato Sorbet (4 servings)

  • 1 cup sugar
  • 1 cup water
  • 10 tomatoes, peeled, cored and diced
  1. In a heavy sauce pot, add sugar and water and bring to a boil.
  2. Place syrup mixture into a glass bowl.
  3. Place the bowl in a pan filled with ice and stir often until mixture is cooled, about 5 minutes.
  4. Place chilled syrup and tomatoes into a blender and purée until smooth.
  5. Pour mixture into a plastic container and freeze. Serve softly frozen.

Keeps for up to a week.

From Addison executive chef William Bradley. Thanks!

%d bloggers like this: