Yellow Tomato Sorbet

By mm_food4me

Dinners at the Home Wine Kitchen sometimes end up with a tomato sorbet. "It was a wonderful surprise," Vires says. "You take your first bite, and at first it's sweet, it's eating dessert, and then on the finish it's that wonderful citrus and acid you get from a fresh tomato." Paired with a savory-sweet basil shortbread cookie, Vires says, the tomato sorbet makes a delicious dessert.

Ingredients

• 2 pounds yellow tomatoes
• 1/2 cup water
• 1 cup sugar
• 2 tablespoons lemon juice

Preparation

Step 1

Place the whole tomatoes and water in a medium saucepan. Bring to a simmer and cook until the tomatoes are completely broken down, about 1 hour. Strain the tomatoes through a fine mesh strainer, pressing on the solids to extract as much liquid as possible.

Return the liquid to the pan and add the sugar and lemon juice. Reheat just enough to melt in the sugar. Chill the mixture and then freeze in your ice cream maker, according to the manufacturer's instructions.