Sweet Tomato Sorbet

1. 1

   In a 1- to 2-quart pan over high heat, bring sugar and 1 cup water to a rolling boil. Nest pan in a bowl of ice and stir often until cold, 8 to 10 minutes.

2. 2

   In a food processor or blender, puree tomatoes, a portion at a time. Rub through a fine strainer into a bowl; discard any residue.

3. 3

   Combine syrup, tomato puree, and basil. Freeze in an ice cream maker according to manufacturer's directions or until dasher is hard to turn.

4. 4

   Serve sorbet softly frozen, or freeze airtight until firm, at least 3 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.