Tomato And Rosewater Sorbet

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:

  1. In a food processor or blender, puree tomatoes until smooth.
  2. 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.
  3. 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).
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