This savory sorbet is served in Europe as a palate cleanser after a
\nmeat course. It also makes an usual and utterly delicious appetizer on
\na hot summer evening.<\/p>\n
Tomato Basil Sorbet<\/p>\n
8 large ripe tomatoes
\n1 organic lemon, juiced, rind grated
\n2 tablespoons maple syrup or honey
\n1\/4 cup basil, stemmed and shredded
\n1\/2 teaspoon sea salt
\n1 cup organic heavy cream
\nfew drops Tabasco sauce<\/p>\n
Drop tomatoes in a pot of boiling water for 30 seconds each, then slip
\noff their skins. Cut each in half and remove the seeds, putting seeded
\nflesh through a fine sieve and reserving the juice. Dice tomatoes and
\nmeasure 2 cups, including any juice, then add water as needed to make
\n2 full cups. In a blender or food processor, combine diced tomatoes,
\nlemon rind and 1 teaspoon juice, maple syrup, basil, 1\/4 teaspoon sea
\nsalt, cream, and Tabasco. Puree until fairly smooth, adjust salt and
\nlemon juice to taste and freeze according to ice cream freezer
\ndirections. Makes about 4 cups.<\/p>\n","protected":false},"excerpt":{"rendered":"
This savory sorbet is served in Europe as a palate cleanser after a meat course. It also makes an usual and utterly delicious appetizer on a hot summer evening. Tomato Basil Sorbet 8 large ripe tomatoes 1 organic lemon, juiced, … Continue reading