from The Best Homemade Vegan Cheese & Ice Cream Recipes
A combination that is on its way to becoming a classic, and a recipe I never get tired of making, this sorbet’s ripe fruits, bursting with sunshine and flavor, make it a real delight!
Ingredients
10oz (280gm) tomatoes, peeled, seeded and chopped
8oz (220 g) strawberries, chopped
11⁄4 cups (300ml) water
1⁄2 cup (120 ml) light cane sugar
2 tsp (10 mL) chopped fresh basil
1⁄8 tsp (0.5ml) vanilla extract
Directions
In a large saucepan, combine tomatoes and strawberries. Add water and sugar and stir over medium heat until sugar is dissolved. Cook over low heat for 5 minutes or until tomatoes are soft. Stir in basil. Let cool, then transfer to a bowl and refrigerate until chilled.
Churn in ice cream maker according to manufacturer’s directions.
Transfer to an airtight container and freeze for at least 5 hours. Remove sorbet from freezer 15 minutes before serving, so that it is soft enough to scoop into balls.
Tips
Not a fan of basil? Replace it with fresh mint, which goes beautifully with tomatoes and strawberries.
Hankering for an extra-thirst-quenching sorbet? Replace the tomato with the same weight of watermelon (but do not cook the watermelon in the saucepan).
Nada’s Tips & Tricks: Works well with plums for a fall version.
Courtesy of The Best Homemade Vegan Cheese & Ice Cream Recipes by Marie Laforêt © 2016 https://robertrosebooks.com/can/ Reprinted with permission. Available where books are sold. Originally published under the titles Fromages Vegan © 2014, Éditions la Plage (Paris) and 25 Glaces Vegan © 2015, Éditions la Plage (Paris). Translation copyright © 2016 Robert Rose Inc.Cover and text design copyright © 2016 Robert Rose Inc.