Tomato sorbet spiced with fennel is so refreshing, why haven't we made this all summer long? Tomatoes are at their peak now, enjoy them while you can!
For the recipe:
- 1 kg (2.2 lbs) tomatoes, peeled
- 250 grams (1 cup) simple syrup
- 1 tsp fennel seeds
- 1 tbsp balsamic vinegar
- pinch salt
- some purple basil for garnish
You'll also need: kitchen aid ice cream maker attachment.
Drop the tomatoes in boiling water for 1 minute, then into ice water. Peel them.
Puree the tomatoes using a mixer, then strain out the seeds using a colander.
You should have 2 cups of tomato juice. Add the tablespoon of balsamic vinegar.
Make simple syrup (equal parts sugar and water). Add fennel seeds and salt while you make the simple syrup.
Cool the simple syrup before straining it and mixing it in with the tomato juice. Refrigerate.
Once it is really cold, add to ice cream maker attachment for kitchen aid and churn until desired consistency. Eat!