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.
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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