Mediterranean Ices — Episode 19: Tomato Sorbet
- ⏱ 4 hours 15 minutes
- Easy
- Serves 4
- 👥 2-cook recipe
A smooth tomato sorbet made with very ripe tomatoes, sugar, olive oil, lemon juice, balsamic vinegar and sea salt.
Adapted from Laura Jalbert.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Mediterranean Ices ...
0/0
COOK 1COOK 2
1Remove tomato cores
Remove the stalk and hard green core from the tomatoes
In a blender, blend the tomatoes whole, keeping the...
In the blender, add the sugar, salt, lemon juice,...
2Chill mixture
Chill thoroughly
3Plate and serve
+ 3 more steps in the app
Mediterranean Ices ...
0/0
COOK 2COOK 1
1Remove tomato cores
2Chill mixture
3Plate and serve
+ 3 more steps in the app
Ingredients
- 850 g very ripe tomatoes (stalk and hard green core removed)
- 100 g sugar
- 15 g extra virgin olive oil
- 5 g lemon juice
- 10 g balsamic vinegar
- 3 g fine sea salt
- mozzarella gelato, to taste
- extra virgin olive oil for serving, to taste
- 3 g sea salt
- fresh basil leaf, to taste
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Remove tomato cores
- COOK 2 Remove the stalk and hard green core from the tomatoes
- COOK 2 In a blender, blend the tomatoes whole, keeping the skin, seeds and pulp
- COOK 2 In the blender, add the sugar, salt, lemon juice, balsamic vinegar and olive oil
- COOK 2 In the blender, blend until completely smooth and emulsified
2. Chill mixture
- COOK 2 Chill thoroughly
3. Churn sorbet
- COOK 1 In an ice cream machine, churn the chilled mixture
4. Freeze sorbet
- COOK 1 Transfer to the freezer for around 2–3 hours before serving
5. Plate and serve
- BOTH Serve on its own or with mozzarella gelato, a drizzle of olive oil, sea salt and a fresh basil leaf
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