Fresh Tomato Lemon Sorbet

Italian summer tables sometimes surprise with tomato in dessert form. This Fresh Tomato Lemon Sorbet pairs blanched ripe heirlooms with lemon zest and juice, finished with basil for a bright, icy scoop.

Serves 4 · 20 min prep

Estimate for one serving

• 55 cal
• 1g protein
• 8g carbs

Every recipe here is free to read.

Ingredients

• 1 1/2 lb ripe beefsteak or heirloom tomatoes
• 1/3 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/2 cup erythritol or allulose
• 1/4 cup fresh basil leaves
• 1/8 tsp pinch of sea salt
• 1/4 cup cold water

Instructions

1. 1Bring a medium pot of water to a boil. Score a small X on the bottom of each tomato.
2. 2Blanch the tomatoes for 30 to 45 seconds until the skins loosen, then transfer immediately to an ice bath.
3. 3Peel the tomatoes, cut them into quarters, and discard the seeds and excess watery gel for a smoother, more concentrated base.
4. 4Place the tomato flesh, lemon juice, lemon zest, sweetener, basil, salt, and cold water into a blender.
5. 5Blend on high for 45 to 60 seconds until completely smooth and vibrant pink-red with no visible basil flecks.
6. 6Taste and adjust sweetness or acidity if needed; the mixture should taste bright and slightly sweeter than desired once frozen.
7. 7Pour the puree through a fine-mesh strainer into a shallow metal pan, pressing with a spatula to extract maximum liquid and remove any remaining pulp.
8. 8Cover and freeze for 1 hour until the edges begin to firm.
9. 9Scrape and stir vigorously with a fork every 30 minutes for the next 2 to 3 hours to break up ice crystals and create a fluffy sorbet texture.
10. 10Once fully frozen and scoopable, portion into chilled bowls or cones. Garnish with a tiny basil leaf and serve immediately for the brightest flavor.