Tomato Water & Basil Sorbet

Tomato water is the clear, fragrant liquid chefs draw from ripe summer tomatoes, leaving pulp behind. Folded with fresh basil and a squeeze of lemon, it becomes a bright, garden-fresh sorbet that cools without heaviness.

Serves 4 · 25 min prep

Estimate for one serving

• 130 cal
• 2g protein
• 32g carbs
• 2g fiber

Every recipe here is free to read.

Ingredients

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

Instructions

1. 1Core the tomatoes and roughly chop them, keeping all the seeds and gel. Place the pieces in a blender or food processor.
2. 2Add the sugar, packed basil leaves, lemon juice, and salt. Blend on high until completely smooth and bright pink-red, about 45 to 60 seconds.
3. 3Set a fine-mesh strainer lined with cheesecloth over a large bowl. Pour the puree through and let it drip without pressing hard at first so the liquid stays clear and delicate.
4. 4After 10 minutes, gently press the solids with a spatula to extract remaining tomato water. You should have a fragrant, lightly sweet liquid; discard the pulp or save it for another use.
5. 5Taste the tomato water. If it tastes overly thick or intense, stir in a splash of cold water. Chill the mixture in the refrigerator until very cold, at least 1 hour or up to overnight.
6. 6Pour the chilled base into an ice cream maker and churn according to the manufacturer directions until it reaches a soft-serve consistency and looks pale and fluffy, usually 20 to 25 minutes.
7. 7Transfer the sorbet to a freezer-safe container, press parchment directly on the surface, and freeze until firm enough to scoop, about 2 to 3 hours.
8. 8If you do not have a machine, pour the base into a shallow metal pan and freeze, scraping vigorously with a fork every 30 minutes for 2 to 3 hours until crystalline and scoopable.
9. 9Scoop into chilled bowls or glasses. Garnish each serving with a fresh basil leaf and serve immediately so the sorbet stays bright and icy rather than melting.