Conclude a hearty cookout with this light, sweet-and-savory dish.
In this refreshing dessert, New York City–based recipe developer Beth Lipton showcases the sweet, almost floral flavor of the summer tomato. “Don’t tell anyone what the main ingredient is before they taste it,” she says. “They’ll be convinced the base is berries.” Instead of an ice cream maker, you’ll use a food processor to blend the mixture three times, ensuring extra smoothness (the addition of a small amount of vodka also keeps the sorbet from getting too icy). Since it requires eight hours of freezing time, prepare this a half or full day in advance.
Ingredients
Directions
Step 1
Combine all ingredients except for herbs in a high-speed blender or food processor and blend until smooth. You should have about 3 cups of blended mixture. Pour it into a 8- or 9-inch baking dish and freeze until frozen, at least 4 hours.
Step 2
Using your hands or a spoon, break the tomato mixture into pieces. Place in a food processor and pulse until slushy. Transfer back to baking dish and freeze until frozen, at least 4 hours.
Step 3
When ready to serve, process one more time. Scoop into small bowls, garnish with herbs, if desired, and serve.