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KIWI magazine

Tomato, Strawberry, and Basil Sorbet

This flavor combination is on its way to becoming a classic. The ripe fruits, bursting with sunshine and flavor, make it a real delight!


  • 10 oz. tomatoes, peeled, seeded and chopped
  • 8 oz. strawberries
  • 1 1⁄4 cups water
  • 1⁄2 cup light cane sugar
  • 2 teaspoons chopped fresh basil
  • 1⁄8 teaspoon vanilla extract


  1. In a large saucepan, combine tomatoes and strawberries. Add water and sugar and stir over medium heat until sugar is dissolved. Cook over low heat for 5 minutes or until tomatoes are soft. Stir in basil.
  2. Let cool, then transfer to a bowl and refrigerate until chilled.
  3. Churn in ice cream maker according to manufacturer’s directions.
  4. Transfer to an airtight container and freeze for at least 5 hours. Remove sorbet from freezer 15 minutes before serving so it’s soft enough to scoop into balls.
Serves 4

Recipes courtesy of The Best Homemade Vegan Cheese & Ice Cream Recipes by Marie Laforêt © 2016 Reprinted with publisher permission. Available where books are sold.
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