Heirloom Tomato Sorbet
Published July 23, 2025
Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 35 minutes, plus freezing as needed
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes, plus freezing as needed
- Rating
- Comments
- Read comments
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Ingredients
¾ cup sugar
1 pound ripe heirloom tomatoes, roughly chopped
1 ½ tablespoons fresh lemon juice
Flaky sea salt
Extra-virgin olive oil and fresh basil leaves (both optional), for serving
Nutritional analysis per serving
42 grams carbs; 187 calories; 2 grams monosaturated fat; 2 grams fat; 1 gram fiber; 371 milligrams sodium; 1 gram protein; 41 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
In a small saucepan, combine the sugar with 1½ cups water and bring it to a simmer over low heat, whisking just until the sugar has dissolved, about 2 minutes. Once dissolved, remove the simple syrup from the heat and set aside to cool, about 5 minutes.
- Step 2
In a blender, purée the tomatoes, lemon juice, a pinch of salt and the cooled simple syrup until smooth.
- Step 3
Strain the mixture through a fine sieve into your ice cream maker, pressing out as much of the sorbet base as possible with a spoon or spatula, then discard any remaining pulp. (No ice cream maker? See Tip for a simple granita method.)
- Step 4
Freeze according to the manufacturer's instructions. Pack the sorbet into a container and freeze until ready to serve.
- Step 5
To serve, scoop into bowls and drizzle with your favorite olive oil, a sprinkle of salt, and a few basil leaves, if desired.
To turn the sorbet base into a frozen granita, pour the mixture into a 9-by-13-inch baking pan or sheet pan and freeze for 1 to 2 hours, until clumps begin to form. Run a fork through the slushy mixture to break up the crystals, then freeze it for another 1 to 2 hours. Repeat this process every 30 minutes until the liquid freezes into separate crystals, resembling snow, which should take about 4 to 6 hours total. If the mixture freezes solid, break it into chunks and blend until smooth, then transfer to a container to freeze. Let it soften in the refrigerator for 15 minutes before serving.
Private Notes
Comments
You can also make basil simple syrup just by adding some basil to the sugar and water when simmering. Keep it in there while it's cooling down (it helps if you let it steep longer than 5 minutes, more like 20), then just strain or remove with a slotted spoon.
Keep in mind sorbet needs to be 20-30% sugar to freeze at the right consistency
I made this yesterday, and had doubts. I tried it again later at night, still had doubts re. all that sugar on a tomato. Tried it again today, and no more doubts. I wanted to like it, but I don't. And I notice that none of the comments actually say it's GOOD! My taste buds don't think it is. I will try David Tanis' savory one.
This was fantastic! We used dry-farmed early girl tomatoes (available at farmers markets in the Bay Area) and I followed another commenter’s suggestion and steeped basil in the simple syrup. I also used the juice from one whole lemon, so it was a little more than called for. A fantastic and unique summer dessert that will wow your guests!
My husband has made this and it is SO delicious! Fantastic summer supper course…not too sweet. So tasty that a friend requested we make it for his upcoming birthday. We used a Ninja Creami and the texture was silky smooth.
I mixed some cherry tomatoes in with the heirlooms and have been eating it as a late afternoon treat drizzled with olive oil and coarse salt. It’s so refreshing.