Ingredients
Units
Scale
- 1 pound ripe beefsteak tomatoes
- 1/2 cup monkfruit with allulose (or sugar)
- 1 1/2 Tablespoons lemon juice
- 1/4 teaspoon kosher salt
- Garnish: olive oil, flaky sea salt, fresh basil leaves
Instructions
- Remove any green stems from tomatoes. Roughly chop into 1-inch pieces.
- Place the chopped tomatoes, sweetener, lemon juice, and salt into a blender or food processor and blend until pureed. Strain the mixture through a fine-mesh strainer into a bowl. Discard the solids or save for another use. Cover strained mixture and refrigerate for 2 hours or until completely chilled.
- Pour the tomato mixture into the frozen insert of an ice cream maker. Place the insert on the base of the machine, place the paddle and top on, and churn for 20 minutes or until it has firmed up into a scoopable texture.
- Scoop the sorbet into a container, cover, and place in the freezer for 2 hours or until firm. If you are leaving it overnight, take the sorbet out of the freezer 10 minutes before serving to soften slightly.
- To serve, scoop sorbet into a bowl. Drizzle with a good quality olive oil, sprinkle with flaky sea salt, and garnish with fresh basil leaves.
