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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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From the Summer issue of La Cucina Italiana: (This sorbet is WHITE - not red, and the flavor will surprise your guests. I would use it as a palate-cleanser before the next course.) Ingredients:
2 pounds ripe tomatoes |
salt |
2 cups chilled tap water |
2 tablespoons superfine sugar |
2 tablespoons fresh lemon juice |
fresh basil, for garnish |
fresh raspberries, for garnish |
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.
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