Recipe: Tomato Sherbet in Avocado Cups

TOMATO SHERBET IN AVOCADO CUPS

8 large ripe tomatoes
3 tbsp. freshly squeezed lemon juice
1 tbsp. onion juice*
2 tbsp. mild honey
1/2 tsp. ground fennel seed
1/2 tsp. salt
1/4 tsp. pepper
4 avocado halves
Minced fresh herbs (for garnish)

Peel, seed and puree the tomatoes through the finest grate of a food mill. If you cannot find ripe tomatoes, substitute tomato juice, reducing it by boiling until slightly thickened.

Add the lemon juice, onion juice, honey, fennel seed, salt and pepper to the puree and adjust the seasoning. Pour into a freezer tray, cover with plastic wrap, and freeze until quite firm.

If it has frozen solid, allow the sherbet to soften at room temperature for half an hour before serving. Scoop the sherbet into the avocado halves and garnish with the herbs.

*To make onion juice, cut onion into chunks that will fit into a garlic press and squeeze.

Makes 4 servings
Source: Honey: A Connoisseur's Guide With Recipes by Gene Opton