Tomato Sorbet
Discover the refreshing Summer Tomato Sorbet by Andrew Zimmern—perfect for dessert or paired with gazpacho. Made from ripe beefsteak tomatoes, this sorbet is both unique and delicious.
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Cooking tools:
- Ice cream maker
- Blender
- Cheesecloth
- Fine-mesh sieve
- Colander
- Mixing bowl
- Saucepan
- Pitcher
- Plastic wrap
- Refrigerator
- Stove
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 10 pounds ripe beefsteak tomatoes, coarsely chopped
- 1 teaspoon kosher salt
- 1 red bell pepper, coarsely chopped
- 1/4 cup dry white wine
- 2 tarragon sprigs
- 2 basil sprigs
- Pinch of crushed red pepper (optional)
- 1/2 cup sugar
- 2 tablespoons light corn syrup
- 6 tablespoons water
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon ground white pepper
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