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Tomato Sorbet

From Statesboro Market2Go

<p>A unique summertime treat made from locally grown tomatoes, peppers, and herbs! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: andrewzimmern.com (Entered by Ariana Giddens)
Serves: makes 1 1/2 quarts
Vegan!

Ingredients
10 pounds Ripe beefsteak tomatoes (coarsely chopped)
1 teaspoon Kosher salt
1 Bell pepper (preferably red, coarsely chopped)
1/4 cup Dry white wine
2 sprigs Tarragon
2 sprigs Basil
1 pinch Crushed red pepper (optional)
1/2 cup Sugar
2 tablespoons Light corn syrup
6 tablespoons Water
1 tablespoon Lemon juice
1/8 teaspoon White pepper

Step by Step Instructions
  1. Line a large colander with a layer of cheesecloth and set it over a bowl. In a separate bowl, toss half of the tomatoes with salt and put them into the prepared colander. Cover with plastic wrap and refrigerate for at least 8 hours.
  2. Remove the colander, and reserve 3/4 of the tomato water for this recipe and set aside the remaining 1/4 for other uses if desired.
  3. Puree the remaining 5 pounds of tomatoes in batches with the bell pepper until smooth. Strain the puree through a fine sieve into a large saucepan and discard the solids.
  4. Stir in the wine, tarragon, basil and crushed red pepper (if using). Cook over moderately high heat, stirring occasionally for 35 to 40 minutes.
  5. Bring the sugar & cornstarch to a boil in a small saucepan, stirring to dissolve. Remove the saucepan from the heat and pour the sugar mixture into the tomato puree along with the lemon juice, white pepper and reserved tomato water.
  6. Strain the tomato puree into a pitcher and discard the solids. Cover the pitcher with plastic wrap and refrigerate for at least 4 hours.
  7. Pour the liquid into an ice cream maker and freeze for 25 minutes to set, then serve.

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