Best 4 Tomato Water Sorbet With Mint Recipes

TOMATO-WATER SORBET WITH MINT

Steps:

• Remove stems from tomatoes and place in a food processor with the salt. Run for 30 seconds until well broken up, but not a purée. Add the mint. Run for 10 more seconds.
• Place a cotton cloth (a thin towel, not cheesecloth) in the bottom of a bowl and pour the contents of the food processor into it. Bring the corners together to form a pouch and tie together with string. (The tomato water will already start to drip out.) Lift the towel 3 to 4 inches above this liquid and suspend over the bowl in a cool place. Allow tomato water to drip into this bowl overnight.
• The next day, add the lemongrass and heat the tomato water without boiling, using a ladle to skim off any particles that rise to the surface. When the tomato water is clear, correct seasoning with Fleur de Sel and freshly ground white pepper. Refrigerate for at least 2 hours before churning in an ice-cream machine. Set up to finish in the freezer.

MANGO AND ROSE WATER SORBET

Steps:

• In a small saucepan, combine the sugar, water, and lime zest over medium heat. Bring to a simmer, stirring. Reduce the heat to low and stir until the sugar has dissolved completely. Remove from the heat and set aside to cool.
• Put the frozen mango chunks in a food processor with the ice, wine, rose water, and the cooled lime syrup. Process for 2 to 3 minutes until the ice has broken down and the sorbet thickens. When done, the sorbet will have a slushy consistency. Transfer the food processor bowl to the freezer to harden the sorbet fully, about 1 hour. Store in a covered airtight container. Use within 1 month. To serve, spoon into martini glasses and garnish with mint.

TOMATO SORBET

Steps:

• Heat oil in a medium saute pan over low heat. Add onion, zest, and thyme; saute until onion is soft, 8 to 10 minutes.
• Add 8 ounces tomatoes along with the salt, sugar, and cayenne. Cook until liquid has evaporated and tomato mixture thickens to a paste, about 10 minutes.
• Remove from heat, and add remaining 12 ounces tomatoes. Transfer mixture to the jar of a blender, and puree until smooth. Pass through a fine sieve into a large bowl. Chill strained mixture over an ice bath or in the refrigerator. Transfer to an ice-cream maker, and freeze according to manufacturer's directions. Store in freezer until ready to use, up to 1 week.

SAVORY TOMATO SORBET

Steps:

• Cut tomatoes in half crosswise and remove seeds with a teaspoon. Using the large holes of a box grater, grate tomato flesh into a bowl to make a rough purée. (Discard seeds and skins.) Push purée through a strainer to remove any extraneous bits. You should have 4 cups purée; if you come up short, add a little water or grate another tomato.
• Stir together tomato purée, salt, garlic, black pepper, cayenne, vinegar and olive oil. Taste and adjust seasoning.
• Use an ice cream machine to freeze tomato mixture, then transfer to an airtight container and store in freezer compartment of refrigerator until sorbet is firm, about 1 hour. Remove and hold at room temperature for 10 minutes before serving.
• Make the cherry tomato garnish: Put shallot, garlic and vinegar in a small bowl. Whisk in olive oil to make a vinaigrette.
• Put cherry tomatoes in a bowl and season with salt and pepper. Pour vinaigrette over cherry tomatoes and toss well.
• For each serving, put two scoops of tomato sorbet in an ice cream glass or bowl. Spoon a few cherry tomatoes and some of the vinaigrette over the top. Garnish with basil leaves.