Tomato Sorbet

1. 1

   Core the tomatoes and cut them into chunks.

2. 2

   Put them in a food processor and process to a smooth puree.

3. 3

   Strain into a bowl.

4. 4

   Pour the water into a saucepan with the granulated sugar, corn syrup, invert sugar, and milk powder and whisk.

5. 5

   Bring to a boil over medium-high heat.

6. 6

   Pour into the tomato puree and mix with an immersion blender.

7. 7

   Let cool.

8. 8

   Cover with plastic wrap and refrigerate overnight.

9. 9

   Mix again with the immersion blender, then freeze in an ice cream maker.

10. 10

    Pack into a plastic container and freeze for at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.