Yellow Tomato Lime Sorbet
Photo: Annabelle Breakey; Styling: Nissa Quanstrom
Refreshing and sweet with a hint of earthiness, this sorbet shows off tomatoes’ fruity side.
This recipe, and others like it, can be found in the article “These Fresh Tomato Recipes Are the Perfect Summer Dishes.”
How to Make It
Step 1
1
Cut tomatoes into chunks, then purée in batches in a food processor. Rub through a fine strainer set over a large saucepan; discard seeds and skins.
Step 2
2
Stir sugar into tomato purée. Bring to simmering over high heat, then reduce heat to medium and cook, stirring occasionally, until reduced to 4 cups, about 30 minutes.
Step 3
3
Nest pan in a bowl of ice water and stir occasionally until tomato mixture is cold. Stir in 1/3 cup lime juice. Add more if needed so you taste both sweet tomatoes and lime.
Step 4
4
Process mixture in an ice cream maker according to manufacturer's directions. Transfer to a bowl and freeze until firm enough to scoop, about 3 hours.
Ingredients
3 1/3 pounds ripe, sweet, orange-yellow tomatoes
1 1/2 cups sugar
About 1/3 cup lime juice
Directions
Step 1
1
Cut tomatoes into chunks, then purée in batches in a food processor. Rub through a fine strainer set over a large saucepan; discard seeds and skins.
Step 2
2
Stir sugar into tomato purée. Bring to simmering over high heat, then reduce heat to medium and cook, stirring occasionally, until reduced to 4 cups, about 30 minutes.
Step 3
3
Nest pan in a bowl of ice water and stir occasionally until tomato mixture is cold. Stir in 1/3 cup lime juice. Add more if needed so you taste both sweet tomatoes and lime.
Step 4
4
Process mixture in an ice cream maker according to manufacturer's directions. Transfer to a bowl and freeze until firm enough to scoop, about 3 hours.
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