Previously I've mentioned that my Dad and little sister have a small farm, where they grow small crops of produce for our personal consumption. It's always a work in progress, and they're always trying new things. Depending on the weather, and the season, different things either succeed or fail, so we've got a variety of goodies to eat each summer. This year we have an absolute bumper crop of delicious, fresh, Tomatoes. As someone who absolutely loves Tomatoes, this is like heaven to me! Now, I'm currently doing a Whole 30, so this recipe is off limits for me due to the small amount of honey in it, but if you tolerate it well, then this is a perfectly refreshing dessert or palate cleanser.
Tomato Basil Sorbet Serves 8
- 2 lbs Ripe In-Season Tomatoes
- 2/3 Cup Water
- 2 Tbsp Honey
- 2 Tbsp Balsamic Vinegar
- 1/4 Cup Finely Minced Fresh Basil Leaves
- 1 Pinch Salt
Directions The day before you want to make this Sorbet, put the bowl of your Ice Cream Maker into the freezer, to ensure that it is fully frozen.
In a small pot, on the stove, heat up the Water and Honey, stirring until well combined. Leave on low heat while you prepare the Tomatoes.
Wash Tomatoes and remove stems. Cut in half, and then chop. Toss into a bowl, and then blend with an immersion blender until uniformly smooth. Pass the Tomato purée through a fine-meshed metal sieve, to remove the seeds and any large bits of skin.
Add the Honey mixture, Balsamic Vinegar, Salt and finely minced Basil.
Pour into your Ice Cream Maker, and process for 15 minutes. Transfer to a container, and freeze for 3 hours so that the Sorbet has a chance to firm up. Scoop and serve! If you don't finish it up in one go, just be warned that it freezes quite solid, so for subsequent servings make sure you remove it from the fridge for several minutes before you try to scoop it.
Also, please do not make this with out-of-season Tomatoes...it's not worth it! ; )