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Sorbetto al pomodoro
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Summer Tomato Sorbet: Refreshing and versatile, with a spicy kick and perfect balance of tomato and basil. Ideal as a starter, with mozzarella skewers, or as a palate cleanser.
Ingredients:
- 600 g (1lb 5oz) large vine tomatoes
- juice of 1 lemon
- 200 g (7oz) caster sugar
- 4 slices of red chilli plus extra to garnish
- 12 basil leaves
Instructions:
- 1. Freeze a clean plastic container or use an ice cream machine. 2. Score a small cross on the base of each tomato, then blanch in boiling water for 1 minute. Peel off skins, deseed, and collect juices. 3. Blend tomatoes, lemon juice, sugar, chili, and basil until smooth. 4. Churn in an ice cream machine or freeze in the container, stirring every 30 minutes for 3-4 hours. 5. Let chill for 5 minutes before scooping into bowls.
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