Active Time
40 MIN
Total Time
3 HR 15 MIN
Yield
Serves : 4
Bobby Fisher

How to Make It

Step 1    

Juice the red tomatoes in an electric juicer (you should have 4 cups of juice). In a medium saucepan, combine the tomato juice with the rice vinegar, sugar and kosher salt and bring just to a boil. Remove from the heat and add the bonito flakes and kombu. Let steep for 20 minutes, then discard the kombu. Transfer the mixture to a blender and puree until very smooth, then strain through cheesecloth into a medium bowl. Refrigerate the sorbet base until it is well chilled, about 2 hours. 


Step 2    

Transfer the chilled sorbet base to an ice cream maker and freeze according to the manufacturer’s directions.


Step 3    

Meanwhile, arrange the green tomato wedges in 4 shallow bowls and season with sea salt and pepper. Garnish with cilantro and mint. Add 2 small scoops of the sorbet to each bowl and serve right away.

Make Ahead

The sorbet is best eaten right away but can be frozen for up to 2 days.


You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Author Name: BMezut

Review Body: Actually intrigued to try that tomato dashi (stock) sorbet.

Review Rating:

Date Published: 2017-06-10