This Tomato Basil Sorbet Recipe is tasty, unique and easy. You might think of this sorbet as weird, and we know it is, but it has a good taste and tone. This recipe is a new one and is just as amazing as other recipes of ours. The flavor of tomato basil combined with frozen ice makes it a tasty frozen treat. You should give this recipe a go soon!
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Tomato Basil Sorbet Recipe
At first glance, this tomato basil sorbet recipe might sound a little unusual – and we’re very aware that it is. However, the tastiness of good quality tomatoes and basil means that you can be sure the flavors, once combined, will never be amiss.
This tasty treat is a little unique, and that means that we’d recommend not serving it as a dessert. You could serve this one up as a starter, in the place of a hot soup on a summer’s day. It might be a little odd, but we’re sure that it’s worth a try!
To boost this sorbet out of this world, you could try pairing it with a sweet wafer or cookie. While something containing chocolate might be a bit of an odd combination, going for something that’s got a sweet, spiced taste (such as gingerbread) could be lovely indeed!
If you liked this recipe of ours, then also try our Baby Beet Sorbet Recipe, Ginger Ice Cream Recipe For Ice Cream Maker, and Pumpkin Clove Ice Cream Recipe.
Tomato Basil Sorbet Recipe
This tomato basil sorbet is tasty and unique. It is prepared from tomatoes and basil leaves along with lemon juice, sugar and water. The recipe is very simple. First you mix all the ingredients according to steps below and then put it in an ice cream maker. This results in this wonderful sorbet. It only takes around 10 minutes to prepare this sorbet.
6-8
servings10
minutes45 minutes + cooling time
330
kcalIngredients
2 cups sugar
1 cup water
¼ cup finely chopped basil leaves
4 medium tomatoes, cored and quartered
2 tbsp freshly squeezed lemon juice
Method
At first, put the sugar, water, and basil into a small, non-reactive saucepan that has a matching lid. It’s important we use a non-reactive pan such as one made from aluminum or stainless steel, because a copper or cast-iron pan will react to the acid in the lemon juice, leading to a poor final flavor in the sorbet.
Over medium heat, bring the mixture in the pan to just under a boil, where the first wisps of steam will be rising from the top. Make sure to whisk in order to dissolve the sugar.
Remove the syrup from the heat, cover, and allow to steep for thirty minutes at room temperature. You can leave the mixture a little longer if you’d like, but basil has quite an intense flavor already. If you leave the syrup to sit, then the flavor may become overpowering.
Put the tomatoes and lemon juice into a blender, and then puree them thoroughly. This should take thirty to forty-five seconds.
Pour the tomato puree into a large bowl, and then whisk in the chilled basil syrup. Make sure to combine the two well, as the sugar in the syrup will be the glue that holds everything together.
Pour the mixture into a shallow pan or bowl, and then place it in the fridge to chill completely – this should take one to two hours.
When the mixture is cold, pour it into an ice cream maker, and then process it in accordance with the manufacturer’s instructions.
Using a non-stick utensil (or the sugar will make things messy), transfer the sorbet to an airtight freezer container.
Cover the container rightly, before freezing until the sorbet is firm – that should take around four hours;
