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.
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.