Tomato Basil Sorbet

For this Basil and Tomato Sorbet, use only ripe, garden-fresh tomatoes for the best flavor. Overripe tomatoes work especially well, adding natural sweetness and a more intense tomato taste without excess water. The basil brings out a bright, aromatic element that pairs beautifully with the citrusy lime juice, making it a refreshingly unexpected dessert. With a hint of spice from Tabasco and an option for a splash of vodka, this sorbet is both savory and surprising—a perfect palate cleanser or summer treat.

Prep Time5

Chill Time:2 30

Course: Dessert

Cuisine: French

Keyword: Tomato Basil Sorbet

Servings: 10

Calories: 71kcal

Ingredients

1 medium egg white, optional
2 cups tomato juice
1 tablespoon tomato paste
Juice of 2 limes
0.5 cup sugar
1 cup water
6 tablespoons minced basil leaves
Fresh basil leaves for garnish
Salt and pepper to taste
Dash of Tabasco, if desired
3 ounces Vodka, optional

Instructions

Lightly beat the egg white in a bowl. Whisk in the tomato juice, tomato paste, lemon juice, sugar, basil, salt, pepper, and cayenne pepper. Transfer the mixture to an ice-cream machine and freeze according to manufacturer's directions.
Scoop the mixture into serving dishes and garnish with the basil leaves. Serve the sorbet with a basil leaf and pour in a dash of vodka.

Video

Notes

Place the bowl of the ice-cream maker in your freezer the day before. This recipe can also be made without alcohol.

Cooking Tips for Basil and Tomato Sorbet

Choose Quality Tomatoes: Opt for garden-fresh, overripe tomatoes if using whole tomatoes. This enhances the natural sweetness and avoids a watery texture. Avoid bland, unripe tomatoes as they lack flavor and can make the sorbet taste diluted.
Sweetness Balance: Adjust the sugar according to the sweetness of your tomatoes. Taste the mixture before freezing, as this is the last chance to ensure the flavor is balanced.
Use Fresh Basil: Minced fresh basil adds a bright, aromatic note. Dried basil won’t have the same impact, so fresh is ideal. A few additional leaves for garnish will make the presentation pop.
Enhance with Vodka (Optional): Adding vodka can give a subtle depth to the sorbet while helping it freeze smoother by lowering the freezing point. Only a small amount is needed; more could overpower the delicate flavors.
Egg White for Texture (Optional): Adding a beaten egg white can make the sorbet smoother and creamier. This step is optional but recommended if you prefer a more refined texture.
Serve it Right: Serve your sorbet as a unique palate cleanser or a refreshing dessert. A small scoop with fresh basil garnish and a drizzle of vodka for adult servings creates an elevated experience.

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