Tomato Sorbet
Baking and Desserts • Afghan
Description
Savory ice cream is by no means an oxymoron. It is widely used by chefs as a contrasting addition to soups or as a finishing touch to intricate appetizers. However, even on its own, tomato sorbet is delightful in the heat; it contains no sugar, just vinegar and aromatic herbs. While sweet sorbet often leaves you thirsting for more, this one leaves you wanting only more sorbet. It can be served in a regular dessert dish, and for a special occasion, you can present it inside the tomatoes themselves, having scooped out the flesh and incorporated it into the sorbet mix.
Ingredients
- Cucumbers 5 oz
- Garlic 2 cloves
- Spanish onions ½ heads
- Parsley 2 sprigs
- Dill 2 sprigs
- Cilantro 2 sprigs
- Champagne Vinegar 1 tablespoon
- Marinated cherries 6 pieces
- Tomatoes 25 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Chop the tomatoes coarsely and blend them in a blender.
Step 3
Pass the tomatoes through a sieve to remove the skins and seeds.
Step 4
Peel the garlic and onion, then chop them into your desired size.
Step 5
Chop the herbs.
Step 6
Peel the cucumber and remove the seeds.
Step 7
Place the onion, garlic, herbs, cucumbers, and vinegar into a blender and process until smooth.
Step 8
Mix with the tomato mixture, then season with salt and pepper.
Step 9
Cover with plastic wrap and place in the freezer for 4–5 hours.
Step 10
Every hour, take out the ice cream and blend it with an immersion blender.
Step 11
Serve the sorbet garnished with cherry tomatoes and basil.
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