Spicy Tomato Sorbet
Want a refresher on how to make this?
Makes 1 quart
INGREDIENTS
2 pounds very ripe red tomatoes
1 large garlic clove
¼ cup red wine vinegar
½ cup sugar
1 tablespoon honey
Large pinch Chili flake
1 tablespoon hot paprika
1/2 teaspoon cayenne pepper
2 teaspoon kosher salt
Fresh cracked black pepper to taste
1/8 teaspoon xanthan gum or ice cream stabilizer (optional)
olive oil, flakey salt and basil for serving (optional)
INSTRUCTIONS
Blend all ingredients until very smooth then strain through a fine strainer and chill for at least 4 hours.
Churn in ice cream machine according to instructions then chill for an hour or two in the freezer before scooping.
Top with olive oil, flakey salt and some fresh basil
I love serving this as is on top of some marinated cherry tomatoes, or it’s great on top of some freshly shucked oysters. It’s also a superb topping to put on a crisp little gem salad last second just before serving!
