Recipe: Herbed Tomato Sorbet (food processor)

HERBED TOMATO SORBET

"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 multi-course meal."

1 (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 to 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.

Makes 4-6 servings
Source: Joy of Gardening Cookbook by Janet Ballantyne