Summer is almost over, and soon it will be time to put my ice cream maker away! But because I love surprises, (and tomatoes), here's a recipe for a savoury tomato sorbet. I served it as an amuse bouche for a brunch I hosted recently for some friends. I didn't tell them what it was, and it totally looks like strawberry sorbet and because it is so cold, you really can't smell the garlic or cilantro. Heh heh, surprised they were.
It's light, refreshing, easy to make and packs a punch of flavour. And it's bright pink. And you're going to love it.
It's light, refreshing, easy to make and packs a punch of flavour. And it's bright pink. And you're going to love it.
Les ingredients:
Tomatoes: 3, roughly chopped
Cilantro: 6-8 stalks
Garlic: 2-3 cloves
Jalapeno: 1
Vodka: 4 Tbsp
Red food colouring: 2-3 drops (optional)
Salt: To taste
Let's Begin. Chop the tomatoes, chop the garlic, chop the jalapeno. Chop chop chop.
Tomatoes: 3, roughly chopped
Cilantro: 6-8 stalks
Garlic: 2-3 cloves
Jalapeno: 1
Vodka: 4 Tbsp
Red food colouring: 2-3 drops (optional)
Salt: To taste
Let's Begin. Chop the tomatoes, chop the garlic, chop the jalapeno. Chop chop chop.
Dump into a food processor or mixer/blender. Blend until it is fairly homogenous. Taste, and add salt and food colouring at this point. Run the food processor again until nicely blended. Add vodka to the mixture. Blend one last time for a few seconds.
Why vodka, you ask? Let me preempt your question. It's not because I consume vodka at brunch. Sorbets have very little fat content, so the addition of a little bit of alcohol helps lower the freezing temperature. In other words, the sorbet won't feel like a piece of rock.
Why vodka, you ask? Let me preempt your question. It's not because I consume vodka at brunch. Sorbets have very little fat content, so the addition of a little bit of alcohol helps lower the freezing temperature. In other words, the sorbet won't feel like a piece of rock.
Run the mixture in the ice cream maker and freeze for a couple of hours. Take the mixture out, and run once more before you serve.
I served it on a bed of Greek yogurt. The thick, creamy yogurt is a nice contrast to the flavour and texture of the sorbet. Although I meant it as an amuse bouche, everyone asked for second helpings! I consider that a success.
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