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home > recipes > dessert > japanese tomato sorbet
from US Makes 6 servings 1 lb Ripe tomatoes 1 c Sugar 3 tb Lemon juice 1/2 c 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.

Japanese Tomato Sorbet


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list all recipes by JWELLER (1)


   

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keyword: japanese
keyword: tomato
keyword: sorbet
ethnicity: japanese
recipes for dessert
recipes by jweller
Email Address:
(posted June 25, 2004)

from US

Makes 6 servings

1 lb
Ripe tomatoes
1 c
Sugar
3 tb
Lemon juice
1/2 c 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.



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