Tomato-Basil Sorbet

488 garde manger

tomato-basil sorbet
yield 32 fl oz/960 mL

3⁄4 tsp/2.50 g salt

simple syrup
3⁄4 oz/21 g tomato paste
2 oz/57 g sugar
2 oz/57 g chopped basil
2 fl oz/60 mL water

6 ripe tomatoes
4 fl oz/120 mL lemon juice

1. Bring the sugar and water to a boil in a small saucepan. Remove from the
heat and cool to room temperature.
2. Blanch the tomatoes in boiling water until the skin just begin to peel off, 15
to 20 seconds, and shock them in an ice bath. Peel and seed the tomatoes.
3. Purée the tomatoes until smooth in a food processor. Combine the purée
with the simple syrup, lemon juice, salt, tomato paste, and basil.
4. Process the mixture in an ice cream maker according the manufacturer’s
instructions, and freeze until needed.

lime granité
yield 32 fl oz/960 mL

32 fl oz/960 mL water 1 oz/28 g lime zest, finely minced

1 lb/454 g sugar 4 fl oz/120 mL lime juice

Combine all ingredients in a hotel pan. Cover with plastic wrap and freeze until
firm, about 3 hours, stirring every 25 minutes. To serve, scrape a kitchen spoon
over the surface and shape into quenelles or balls. Serve immediately.

nine | appetizers and hors d'oeuvre 489