After having great luck with making some
tasty good mint chocolate chip ice cream
and then some pistachio nut ice cream,
I decided to try and make this tomato sorbet.
Came out much better than I expected it would.
Ingredients:
2 cups chilled tap water
1 cup tomato water
2 tablespoons superfine sugar
2 tablespoons fresh lemon juice
fresh basil for garnish
Directions:
In a bowl whisk together 2 cups chilled tap water,
1 cup tomato water, 2 tablespoons superfine sugar
and 2 tablespoons fresh lemon juice
until sugar is dissolved.
Transfer mixture to an ice cream machine
and freeze according to manufacturer’s instructions.
Spoon into bowls and garnish with fresh basil.
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