[gardenmama]

Basic Tomato Sorbet
Makes 6 ½ cup servings
From recipe published in The Virginian Pilot July 16, 2006

1 cup sugar
1 cup water
2 cups tomato juice
1 Tbsp lemon juice


Prior to juicing tomatoes – place an 8-9” metal pan in the freezer to chill

To make simple sugar:
Mix together sugar and water, heat, while stirring constantly, until all sugar has dissolved. Remove from heat and let simple sugar mixture cool.

Juice tomatoes* (of your choice) to make 2 cups of juice. If you don’t have 2 cups of juice, add another fruit juice of your choice. (Lemon, Lime, Orange, Apple etc….) Mix together with cooled simple sugar mixture and lemon juice (see variations).

Pour the mixture into the chilled pan, return to freezer. Freeze until ice crystals being to form around the edges (about 45 minutes). Stir the frozen edges into the liquid center. Return the pan to the freezer, stirring every 30 minutes or so until all the liquid freezes firmly but not solidly. (About 3-4 hours)

Working quickly, break the frozen sorbet into pieces and place in a food processor or blender. Process until smooth. Pour into plastic freezer container and freeze until firm (about 4 hours)


Variations for varieties served at Tomatopalooza IV

Sun Gold Citrus Sorbet -
1 & ¾ cups Sun Gold Tomato Juice
¼ cup orange juice (instead of lemon juice)

Lime Green Salad Sorbet
3 cups Lime Green Salad Tomato Juice
Juice of one Lime (instead of lemon juice)
Zest of one lime
Add finely chopped lime zest to simple sugar mixture during cooling process