Japanese Tomato Sorbet
 
submitted by jweller 
from us 
 
makes 6 servings 
 
1 lb.  ripe tomatoes
1 cup  sugar
3 Tbsp  lemon juice
1/2 cup  water
 
freeze the tomatoes for several hours. defrost, peel, seed, and puree the 
flesh in a blender. measure 2 cups of tomato puree and find another use 
for the rest. boil the water and sugar in a small pan, and simmer 5 
minutes. cool, add the tomato puree and lemon juice, mix well and 
refrigerate until well chilled. (can be prepared 1 day ahead.) transfer 
mixture to ice cream maker and process according to manufacturer's 
directions. let the sorbet soften slightly before serving. 
 
 
http://www.simpleinternet.com/recipes/ 
international recipes online 
on-line culinary discussion at food.chat: 
http://www.simpleinternet.com/foodchat/ 
 
-- 
(ID: 7201) Mirror: rec.food.recipes: Sun, Jun 27, 2004


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