Tomato, Strawberry, and Basil Sorbet

Andrea Barbalich

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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.