Tomato And Rosewater Sorbet
-
Darrian Wilkins
- Last update: June 24, 2022
Tomato And Rosewater Sorbet
This morning, one bunch of orange colored tomatoes caught my eye. Determined not to just eat them like an apple, I thought I would turn them into an even more refreshing treat: sorbet. I did not want to make it too sweet (which you could if you wanted), as the tomatoes already have a very distinct sweetness in their own right. Just a touch of added sweetness, and a healthy does of rosewater, and a few other ingredients and I was ready for the icebox.
You need:
- 4 very ripe tomatoes, seeded
- 1/2 cup rosewater
- 1/3 cup sugar
- 3 tbsp lime juice
- 2 tbsp vodka
- pinch of salt
How to make it:
- In a food processor or blender, puree tomatoes until smooth.
- Pour into a large, but shallow baking dish. Mix in rosewater, lime juice, vodka, and sugar until well combined. Sprinkle with a pinch of salt and place in the freezer for three hours.
- Every half hour, stir the mixture with a fork to break up large ice crystals. If stirred properly, the end result should be very smooth. Serve cold (and preferably outside).