Tomato Water & Basil Sorbet

Serves 4 · 25 min prep · 5 min cook

Ingredients

• 2 lb ripe beefsteak or heirloom tomatoes
• 1/2 cup packed fresh basil leaves
• 1/2 cup granulated sugar
• 2 tbsp fresh lemon juice
• 1/4 tsp pinch kosher salt
• 1/4 cup if needed cold water

Instructions

1. 1Core the tomatoes and roughly chop them, then place the pieces in a blender with half the basil leaves and pulse just until broken down but not fully pureed.
2. 2Line a fine-mesh strainer with cheesecloth set over a large bowl and pour in the tomato mixture; let it drip undisturbed for 45 to 60 minutes to collect clear tomato water, gently pressing only at the end.
3. 3You should have tomato water; if short, stir in a splash of cold water to reach that volume.
4. 4Warm a small saucepan over medium-low heat and stir the sugar with tomato water until the sugar fully dissolves into a clear syrup, about 2 minutes, then cool completely.
5. 5Combine the cooled syrup with the remaining tomato water, lemon juice, salt, and the rest of the torn basil leaves; chill the base thoroughly in the refrigerator for at least 1 hour.
6. 6Churn the mixture in an ice-cream maker according to the manufacturer directions until it reaches a soft-serve consistency and the basil flecks are evenly distributed.
7. 7Transfer the sorbet to a freezer-safe container, press parchment directly on the surface, and freeze at least 2 hours until scoopable.
8. 8Serve in chilled bowls or glasses with an extra basil leaf on top; the texture should be silky and the flavor bright and savory-sweet.