“When tomatoes are in abundance and at their best towards the end of summer, this sorbet is a winner. It can be served as a refreshing starter, with mozzarella skewers, or at the end of a meal or as a palate cleanser in between courses. The slight hint of chilli gives it a nice kick and the tomato and basil are a perfect combination. ”
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Place a clean, empty plastic container in the freezer (unless you have an ice cream machine).
Using a sharp knife, make a small cross-like incision on the base of each tomato, then plunge them in boiling water for about a minute to soften the skins. Drain and carefully peel away the skins.
Cut the tomatoes in half and remove the seeds with the help of a teaspoon, catching the juices in a small bowl under a sieve. Discard the seeds.
Place the tomatoes with their juice in a blender. Add the lemon juice, sugar, chilli slices and basil leaves and whizz until smooth.
If you are using an ice-cream machine, pour the mixture inside and churn.
Otherwise, pour into the cold container, cover with a lid and place in the freezer for about 30 minutes.
Remove and stir well with a spoon, then replace in the freezer. Continue doing this every 30 minutes for about 3–4 hours, until you obtain a sorbet-like consistency.
Remove from freezer about 5 minutes before serving, then scoop into bowls.