Fresh Tomato Basil Sorbet

Serves 4 · 25 min prep · 5 min cook

Ingredients

• 1 1/2 lb ripe late-season tomatoes
• 1/2 cup packed fresh basil leaves
• 1/2 cup granulated sugar
• 3 tbsp lemon juice
• 1/8 tsp pinch of salt
• 1/4 cup water

Instructions

1. 1Bring a medium pot of water to a boil and score a shallow X on the bottom of each tomato with a sharp knife.
2. 2Blanch the tomatoes for 30 to 45 seconds until the skins start to loosen, then transfer them immediately to an ice bath.
3. 3Peel the cooled tomatoes, cut them into quarters, and discard the tough core pieces.
4. 4Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar fully dissolves into a clear simple syrup; cool completely.
5. 5Place the peeled tomatoes, fresh basil leaves, cooled syrup, lemon juice, and salt in a blender.
6. 6Blend on high until the mixture is completely smooth and bright pink-red with no visible basil flecks.
7. 7Taste and adjust with a touch more lemon if needed so the flavor is bright and balanced rather than flat.
8. 8Pour the puree through a fine-mesh strainer into a clean bowl, pressing with a spatula to extract all the liquid and leave seeds and pulp behind.
9. 9Chill the strained base in the refrigerator for at least 1 hour until thoroughly cold.
10. 10Churn the base in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency, usually 20 to 25 minutes.
11. 11Transfer the sorbet to a freezer-safe container, press parchment directly on the surface, and freeze for 2 hours until scoopable.
12. 12Serve small scoops in chilled bowls or glasses as a refreshing, light finish to a weekend gathering meal.