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home > recipes > dessert > tomato sherbert
TOMATO SHERBERT 2 lb. ripe tomatoes 2 shallots 1 celery rib with leaves salt 2 tsp. sugar 2 cloves 1 cinnamon stick 1 strip of orange rind 2 egg whites juice of 1 lemon 1/2 cup sour cream 6 to 8 mint leaves Wash and core tomatoes, chop them, and drop them into a stainless steel or enamelware saucepan. Peel and mince shallots and add to tomatoes, along with the celery rib, 1 tsp salt, the sugar, the crushed heads of the cloves (do not use the stems.), the cinnamon stick broken into small pieces, and the orange rind. Bring to a boil, then simmer over very low heat until tomatoes are very soft, about 30 minutes. Discard cinnamon stick pieces, orange rind and celery. Put everything else through a food mill, then force through a fine sieve. Taste, and add more salt if needed. Pour into a loaf pan and freeze for 1 hour. Beat egg whites with lemon juice and a pinch of salt until stiff but not dry. Scrape frozen sherbet into a cold bowl, beat with a rotary beater until smooth, then fold in egg whites. Return to freezer and freeze for 3 hours, or until firm. Serve as a first course, garnished with sour cream and mint leaves, or as a 'refresher' after the main course of a heavy dinner.

Tomato Sherbert


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list all recipes by AJEWELL (101)


   

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keyword: tomato
keyword: sherbert
recipes for dessert
recipes by ajewell
Email Address:
(posted July 11, 1997)

TOMATO SHERBERT

2 lb.
ripe tomatoes
2 shallots
1
celery rib with leaves
salt
2 tsp.
sugar
2 cloves
1
cinnamon stick
1 strip of
orange rind
2
egg whites
juice of 1
lemon
1/2 cup
sour cream
6 to 8
mint leaves

Wash and
core tomatoes, chop them, and drop them into a stainless steel
or
enamelware saucepan. Peel and mince shallots and add to tomatoes, along
with the
celery rib, 1 tsp salt, the sugar, the crushed heads of the cloves
(do not use the stems.), the
cinnamon stick broken into small pieces, and
the
orange rind. Bring to a boil, then simmer over very low heat until
tomatoes are very
soft, about 30 minutes.
Discard
cinnamon stick pieces, orange rind and
celery. Put everything
else through a
food mill, then force through a fine sieve. Taste, and add
more
salt if needed.
Pour into a loaf
pan and freeze for 1 hour. Beat egg whites with lemon
juice and a
pinch of salt until stiff but not
dry. Scrape frozen sherbet
into a cold bowl,
beat with a rotary beater until smooth, then fold in egg
whites.
Return to freezer and freeze for 3 hours, or until
firm. Serve as a
first course, garnished with
sour cream and mint leaves, or as a
'refresher' after the main course of a
heavy dinner.


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