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"Why Not a Vegetable Sorbet?" I Ask You. And, of Course, You Love the Idea. Right?

"Why Not a Vegetable Sorbet?" I Ask You. And, of Course, You Love the Idea. Right?

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  • Largish ripe tomatoes, peeled and seeded10

  • Juice of limeone

  • Juice of lemonone

  • Saltto taste

  • Small red onions2

  • Seeded jalapenos2

  • Seeded red bell pepper1

  • Cayenne, or to taste1 tsp

  • White balsamic vinegar3 TBSP

  • Red wine vinegar3 TBSP


  • 01

    simple syrup (1:1 sugar to water)

  • 02

    Toss everyone except the simple syrup into a blender and blend forever.  You'll probably have to do this in batches.

  • 03

    Strain tomato mixture and add simple syrup until the egg test works.  Although I generally went a little less sweet on this.  The top of the egg would barely show up over the surface.  Churn in your ice cream freezer.  Because this has a bit less sugar in it than the "ideal" sorbet, I'd serve it pretty close to immediately.  You can put it in the freezer, but you'll want to take it out to soften some before scooping.  You can also add a little vodka to the mix to help keep it from getting too icy when completely frozen.

  • 04

    If you don't have an ice cream maker, just freeze this in a pan and then scrape it for a refreshing granita.  Or, you can make the ghetto version of an ice cream maker--zip bag of tomato mix inside another zip bag containing ice and salt.  Mash around for 20-25 minutes or so.  I learned this from Marc over at [No Recipes].  Here's the post it came from.  If you're interested in hearing about an almost completely foraged gourmet meal, do check it out.  Great reading.

  • 05

    Play with the ingredients--add cucumber if you want.  Add more citrus.  Take out the "spicy," or make it more spicy.  Here's the template:

  • 06

    Put vegetables and some liquid in a blender

  • 07

    Season to taste

  • 08

    Strain out

  • 09

    Add some simple syrup

  • 10




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