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, rind grated
2 tablespoons maple syrup or honey
1/4 cup basil, stemmed and shredded
1/2 teaspoon sea salt
1 cup organic heavy cream
few drops Tabasco sauce
Drop tomatoes in a pot of boiling water for 30 seconds each, then slip
off their skins. Cut each in half and remove the seeds, putting seeded
flesh through a fine sieve and reserving the juice. Dice tomatoes and
measure 2 cups, including any juice, then add water as needed to make
2 full cups. In a blender or food processor, combine diced tomatoes,
lemon rind and 1 teaspoon juice, maple syrup, basil, 1/4 teaspoon sea
salt, cream, and Tabasco. Puree until fairly smooth, adjust salt and
lemon juice to taste and freeze according to ice cream freezer
directions. Makes about 4 cups.
Wow, Ann,
A whole cookbook in one blog! We are currently harvesting ripe tomatoes, lots of cukes and the winter squash are getting ready. At least a thousand green tomatoes out there yet, however.
I especially enjoyed your section on field bindweed. I imported some on a plant sale plant and have been watching for it ever since. I put wires in the suspect areas and the young plants obligingly climb those making it easier to spot them before they take off. It also keeps them from running sideways through the garden. I have not gotten rid of them entirely, but I am able to keep them under fairly close control.
As to the salt treatment, I fear that the first tomatoes always taste like the world’s best, so it is hard to judge 8-). Next year I am going to plant 2 identical varieties and do one and not the other and keep better track. Thanks