PlatePilot
No-Bake Tomato Water & Basil Sorbet
Estimate for one serving
- 142 cal
- 1g protein
- 35g carbs
- 2g fiber
Every recipe here is free to read.
ThemedDessertSorbetNo-cookTomatoBasilMake-aheadSummer-harvestEntertainingAmerican
Ingredients
- 2 1/2 lb very ripe summer tomatoes
- 1 packed cup fresh basil leaves
- 3/4 cup granulated sugar
- 1/2 cup water
- 3 tbsp fresh lemon juice
- 1/4 tsp kosher salt
- 2 tbsp light corn syrup
- 12 leaves fresh basil leaves for garnish
- 1/2 tsp flaky sea salt for finishing
Instructions
- 1Core the tomatoes and roughly chop them, retaining every seed and drop of juice. Working in batches, pulse in a blender until completely broken down but not aerated into foam.
- 2Line a fine-mesh strainer with a double layer of cheesecloth set over a deep bowl. Pour in the tomato puree, cover, and refrigerate 2 to 4 hours or overnight so clear tomato water drips through without pressing.
- 3Gently gather the cheesecloth and give one light squeeze to release remaining liquid; you should have a pale, fragrant tomato water. Discard the solids or save for savory use later in the weekend.
- 4In a small saucepan combine the sugar and water. Warm over medium heat, stirring, just until the sugar fully dissolves and the syrup looks clear, about 2 to 3 minutes. Cool completely.
- 5Finely chiffonade most of the basil. Stir the cooled syrup, lemon juice, kosher salt, corn syrup, and basil into the tomato water. Taste and adjust brightness with a few more drops of lemon if needed.
- 6Chill the base thoroughly, at least 1 hour. Churn in an ice cream maker according to the manufacturer’s directions until it reaches a soft-serve, scoopable texture and looks pale and silky.
- 7Transfer to a freezer-safe loaf pan, press parchment directly on the surface, and freeze at least 3 hours until firm enough to scoop cleanly for guests.
- 8When ready to serve the weekend crowd, soften 5 minutes at room temperature, scoop into chilled bowls or glasses, and finish with a tiny basil leaf and a whisper of flaky salt. The sorbet keeps well made a day ahead for effortless hosting.
