"Why Not a Vegetable Sorbet?" I Ask You. And, of Course, You Love the Idea. Right?

Serve it as a salad component or as a garnish for a protein.  Either way, tomato sorbet is surprising and refreshing.

Serve it as a salad component or as a garnish for a protein. Either way, tomato sorbet is surprising and refreshing.

Friends, the weather is getting warmer and the vegetables are Happening.  Very exciting.  I’m not sure if you’ve been able to read between the lines and discern that I am not a Huge Vegetable Fan, but it’s true.  Sad to say, I have only really gotten into enjoying veggies in the last (covers mouth and mumbles) days years.  At any rate, my challenge is to figure out ways to trick myself into eating a lot of vegetables.  Soup is a great way, and now I can start expanding out into gazpacho, which is really nothing but veggies all blended together–super healthy, fresh V8.

Anyway, back at the first restaurant I worked in, the chef asked me to come up with a tomato sorbet to use as a garnish for some sort of Fish Deal he was doing.  So, I said sure–after all, I had already conquered the horseradish sorbet, so it was all downhill from there.  What I came up with is a spicy/citrusy tomato sorbet.  As a matter of fact, if you don’t actually want to turn it into sorbet, you can leave out the simple syrup, leave it kind of chunky and call it spicy gazpacho.  Or, you can blend it to within an inch of its life and strain it to make either a sorbet or granita.  It’s your choice–call it soup or call it sorbet.  Either way, it really is Quite Tasty.

At Least It’s Not Horseradish Sorbet Tomato Sorbet

  • 10 largish ripe tomatoes, peeled and seeded
  • juice of one lime
  • juice of one lemon
  • salt, to taste
  • 2 small red onions
  • 2 seeded jalapenos
  • 1 seeded red bell pepper
  • 1 tsp cayenne, or to taste
  • 3 TBSP white balsamic vinegar
  • 3 TBSP red wine vinegar
  • simple syrup (1:1 sugar to water)

Toss everyone except the simple syrup into a blender and blend forever.  You’ll probably have to do this in batches.

Strain tomato mixture and add simple syrup until the egg test works.  Although I generally went a little less sweet on this.  The top of the egg would barely show up over the surface.  Churn in your ice cream freezer.  Because this has a bit less sugar in it than the “ideal” sorbet, I’d serve it pretty close to immediately.  You can put it in the freezer, but you’ll want to take it out to soften some before scooping.  You can also add a little vodka to the mix to help keep it from getting too icy when completely frozen.

If you don’t have an ice cream maker, just freeze this in a pan and then scrape it for a refreshing granita.  Or, you can make the ghetto version of an ice cream maker–zip bag of tomato mix inside another zip bag containing ice and salt.  Mash around for 20-25 minutes or so.  I learned this from Marc over at [No Recipes]Here’s the post it came from.  If you’re interested in hearing about an almost completely foraged gourmet meal, do check it out.  Great reading.

Play with the ingredients–add cucumber if you want.  Add more citrus.  Take out the “spicy,” or make it more spicy.  Here’s the template:

  • Put vegetables and some liquid in a blender
  • Season to taste
  • Strain out
  • Add some simple syrup
  • Freeze

And that’s about the size of things around here today.  I must go do some more packing.  Sigh.

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Comments

  1. says

    Thanks for the link:-) I made a tomato granita for a dinner party last summer and served it over a slice of fresh mozzarella with some olive oil and basil for a frozen Insalata Caprese. This year I’m thinking about going further with it and doing a 3 layer thing with tomato sorbet, basil granita and mozarella ice cream.

  2. Missymaude says

    Wait! I think I now need hear about the horseradish sorbet, too. I love horseradish… I am so very much looking forward to way too many tomatoes in my garden and an opportunity to make tomato sorbet.

  3. says

    I have to agree with Katherine, this is very different but sounds awesome. My sister is lactose intolerant, I wonder if she would try something like this. Probably not. Haha.

  4. says

    I came over here to see what you have been smoking, um I mean cooking! I have had many sorbets in my life, but mostly like a lime chili…more on the palate cleansing side…this gives me ideas :), and I would eat it.

    I am always trying to think of ways to make a new vegetable dish, since as we get older we should eat them and not the junk food of our youth…

    I love sun dried tomatoes, so I am playing with smoked ones, and will move up to the next level with sun dried…my dehydrator is on its way!

  5. says

    Now that’s an interesting idea! It’s very different but it sounds fantastic, this would be so good on a hot summer day.

  6. says

    Tomato sorbet sounds so good! Maybe if my Brandywines are successful this year, I’ll try this (to me, they taste almost like mangoes).

    BTW, I had a mini-explanation re: your chocolate pudding on my latest post. The short story is that I was planning to use your recipe but thought that the recipe yield was more than I needed (or more than 2 people had the right to eat by themselves!) I meant to e-mail you about reducing the recipe but kept putting if off until it was time for me to make my cupcakes. But I am determined to make this pudding and next time, it will be on its own – the total star of the show, instead of a supporting role! 8-)

    • says

      Hey, TN:) GroovyOldLady had some problems with the chocolate pudding recipe from the Time Warner post. You might want to run through her comments and my replies before you dive in. I’ve had that recipe work just fine for me before, but sometimes Things Happen. Just wanted to give you a heads up :)

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