When late summer brings an abundance of beautifully ripe tomatoes, this sorbet is a true standout. It can be served as a refreshing appetizer with mozzarella skewers, as a palate cleanser between courses, or even as a light finish to a meal. A subtle hint of chili adds a pleasant kick, while tomato and basil create a perfect harmony.
| Ingredients | ||
|---|---|---|
| 600 | g | large vine tomatoes |
| Juice of 1 organic lemon | ||
| 200 | g | superfine sugar |
| 4 | rings red chili, plus extra for garnish | |
| 12 | basil leaves | |
Place a clean, empty plastic container in the freezer (unless you are using an ice cream maker).
Score a small cross on the bottom of each tomato with a sharp knife, then place them in boiling water for about 1 minute. Drain and carefully peel off the skins.
Halve the tomatoes and remove the seeds using a teaspoon, catching the juices in a small bowl set beneath a sieve. Discard the seeds. Transfer the tomatoes and their collected juices to a blender.
Add the lemon juice, sugar, chili rings, and basil leaves, then blend until completely smooth.
If using an ice cream maker, pour in the mixture and churn according to the manufacturer’s instructions. Otherwise, pour the mixture into the chilled container, cover with a lid, and place in the freezer for 30 minutes.
Remove, stir thoroughly, and return to the freezer. Repeat this process every 30 minutes for about 3–4 hours, until the mixture reaches a sorbet-like consistency.
Before serving, let the sorbet stand at room temperature for about 5 minutes. Then scoop into bowls using an ice cream scoop and serve.
