Japanese Tomato Sorbet

submitted by jweller
from US

Makes 6 servings

1 lb Ripe tomatoes
1 cup Sugar
3 Tbsp Lemon juice
1/2 cup Water

Freeze the tomatoes for several hours. Defrost, peel, seed, and puree the
flesh in a blender. Measure 2 cups of tomato puree and find another use
for the rest. Boil the water and sugar in a small pan, and simmer 5
minutes. Cool, add the tomato puree and lemon juice, mix well and
refrigerate until well chilled. (Can be prepared 1 day ahead.) Transfer
mixture to ice cream maker and process according to manufacturer's
directions. Let the sorbet soften slightly before serving.


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