Tomatoes for dessert? Try this surprising sorbet recipe
Summer tomatoes aren't just for savory dishes — they can also be turned into a refreshing sorbet, according to a recipe from University of Latvia lecturer and recipe author Lolita Šelvaha.
During summer, greenhouses fill up with tomatoes of various colors, sizes and shapes, ripened sweet and juicy in the sun. It turns out this vegetable can also form the base of an unexpected dessert — a refreshing sorbet that works either as a dessert or as a light snack between meals.
Ingredients needed
The recipe, shared by University of Latvia lecturer and recipe author Lolita Šelvaha, calls for 800 grams of ripe tomatoes, 100 grams of sugar, 100 milliliters of water, a tablespoon of lemon juice, a pinch of salt, and optionally a few basil leaves or ground black pepper.
Preparation process
First, the tomatoes are blanched: a cross is cut into the skin, then they are dipped into boiling water for about 30 seconds followed by cold water, making the skin easy to peel off. The peeled tomatoes are then blended into a smooth puree.
Separately, water and sugar are heated in a small pot, stirring until the sugar fully dissolves, and the syrup is then cooled. The tomato puree is mixed with the cooled syrup, lemon juice and salt; basil can be added if desired, and the mixture is blended again. To achieve a smoother texture, the mixture is strained through a fine sieve.
The prepared mixture is poured into a container and placed in the freezer. During the first three to four hours, it should be stirred every 30 to 60 minutes with a fork or whisk to prevent large ice crystals from forming.
Serving
Before serving, the sorbet should be left at room temperature for 5–10 minutes to soften slightly. It can be garnished with basil leaves and a few drops of olive oil. The author notes that the amount of sugar can be adjusted depending on how sweet the tomatoes are.
