Tomato-Water Sorbet With Mint
Published July 31, 2004
- Total Time
- 10 minutes, plus 2 hours' refrigeration and overnight draining
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Ingredients
6 ripe heirloom tomatoes (about 2 ½ pounds)
2 teaspoons Fleur de Sel or any good salt
12 branches mint leaves, stems removed
½ stalk of lemongrass, chopped fine
Freshly ground white pepper
Nutritional analysis per serving (4 to 6 servings)
10 grams carbs; 44 calories; 3 grams fiber; 462 milligrams sodium; 2 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove stems from tomatoes and place in a food processor with the salt. Run for 30 seconds until well broken up, but not a purée. Add the mint. Run for 10 more seconds.
- Step 2
Place a cotton cloth (a thin towel, not cheesecloth) in the bottom of a bowl and pour the contents of the food processor into it. Bring the corners together to form a pouch and tie together with string. (The tomato water will already start to drip out.) Lift the towel 3 to 4 inches above this liquid and suspend over the bowl in a cool place. Allow tomato water to drip into this bowl overnight.
- Step 3
The next day, add the lemongrass and heat the tomato water without boiling, using a ladle to skim off any particles that rise to the surface. When the tomato water is clear, correct seasoning with Fleur de Sel and freshly ground white pepper. Refrigerate for at least 2 hours before churning in an ice-cream machine. Set up to finish in the freezer.
You can pick up a decent home ice-cream maker for less than $50. Krups makes a good one.
Private Notes