Tomato Basil Sorbet

serves 4–6
Well, tomatoes are fruit, so why not try them in a sorbet? Our Bloody Mary-inspired sorbet fell flat when we tested it, so we decided that keeping it simple was the best option. Steeping the basil in the sugar water gives it more basil flavor than just adding it to cold juice before the freeze.

1 cup sugar
1 cup water
6 Tbsp. minced fresh basil leaves
3 lbs. ripe tomatoes peeled, cored, cut
½ lemon

In a small pot, bring water to a boil. When boiling, add sugar and let boil for 2 minutes until sugar dissolves. Cool the sugar syrup for a few minutes, then add the minced basil and allow it to steep for 30 minutes. Strain the basil from sugar syrup and set aside.

Juice the tomatoes and lemon in a juicer. Combine tomato juice and sugar syrup and set in a refrigerator to cool for a few hours or overnight. Freeze in an ice cream maker according to manufacturer’s instructions. Serve softly frozen and garnish with a sprig of fresh basil. Or freeze in an airtight container until firm, at least 3 hours.