|
Herbed Tomato Sorbet
From: Garden Way's Joy of Gardening Cookbook by Janet Ballantyne
(Storey Books; July 1994; ISBN: 0882663550; Paperback)
Cookbook Heaven @ recipelink.com
 Sorbets can be served as a first course in place of soup on a hot day, or after an appetizer and before the main course during a multicourse meal.
Preparation Time: 15 minutes
Freezing Time: 5 hours
Makes: 4-6 servings
- 1/4-ounce package gelatin
- 1/2 cup cold water
- 3 cups tomato juice or thin tomato puree
- 1 1/2 cups clam juice
- 1 rib celery, including leaves slice of onion
- 3/4 teaspoon salt
- 3 tablespoons lemon juice
- 5-6 drops hot pepper sauce
- 2 tablespoons minced fresh basil, savory, parsley, or chives
- Sprinkle the gelatin over the water and set aside until the gelatin is absorbed, about 5 minutes.
- In the meantime, combine the remaining ingredients, except the herbs, in a saucepan and simmer for 5-10 minutes. Remove the mixture from the heat and remove the celery and onion. Add the gelatin and blend well. Pour into ice cube trays or shallow loaf pans and place in a freezer for 1-3 hours or until nearly frozen.
- Place the sorbet and herbs in a food processor fitted with a steel blade. Using the pulsing action, pulse 3-4 times to partially break up the sorbet and mix in the herbs. Refreeze the sorbet for 2-3 hours. Serve with an ice cream scoop.
|
