Tomato Sorbet Recipe

Directions:

1. Make Tomato Water:
2. Line a large bowl with a double layer of cheesecloth, large enough to hang over the sides of the bowl.
3. Roughly chop tomatoes.
4. Pass tomatoes through the large holes of a food mill into the cloth-lined bowl; lightly salt.
5. Tie corners of the cheesecloth together to form a pouch.
6. Slip a long-handled wooden spoon through the top of the pouch and hang the pouch over the bowl.
7. Let this sit at room temperature, occasionally squeezing the cloth, until you have about one cup of tomato water, about 1 to 2 hours.
8. Whisk together the chilled tap water, tomato water, sugar and lemon juice, until the sugar is dissolved.
9. Transfer this mixture into an ice cream machine and freeze according to manufacturer’s instructions.
10. Spoon into bowls and garnish with a fresh basil leaf and a raspberry, if desired.