Makes 4 servings
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
This flavor combination is on its way to becoming a classic. The ripe fruits, bursting with sunshine and flavor, make it a real delight!
Recipes courtesy of The Best Homemade Vegan Cheese & Ice Cream Recipes by Marie Laforêt. Reprinted with publisher permission.
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.
Let cool, then transfer to a bowl and refrigerate until chilled.
Churn in ice cream maker according to manufacturer’s directions.
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.