Green Tomato Mint Sorbet Recipe
Armed with a bounty of green tomatoes, La Plata resident Kathy Miles came up with this recipe during a bout of insomnia. The sorbet is not too sweet, and it has a light, aromatic effect on the palate.
From Top Tomato 2011 finalist Kathy Miles of La Plata.
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Ingredients
measuring cupServings: 3.5-4 cups
Directions
Step 1
Combine the tomatoes and mint in a food processor; process for 30 seconds to a fairly smooth puree. Transfer to a large saucepan and add the water, sugar and cardamom pods. Place over medium heat; once the mixture begins to bubble at the edges, cook for 10 minutes, stirring and tasting occasionally (reduce the heat to medium-low if the mixture is bubbling furiously). Remove from the heat.
Step 2
Stir in the lime juice, then taste for sweetness and add juice if needed. Strain through a fine-mesh strainer or a few layers of cheesecloth, using a spatula to press on the solids, extracting as much liquid as possible. Cover loosely and refrigerate for at least 1 hour and up to overnight.
Step 3
Strain again to remove any traces of sediment; at this point, the mixture should be a very pale yellow-green. Add food coloring if desired.
Step 4
Freeze in an ice cream maker according to the manufacturer's directions. Transfer to a container with a tight-fitting lid; try not to leave much head space, or place plastic wrap directly on the surface of the sorbet to help prevent ice crystals from forming.
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Nutritional Facts
Per 1/2-cup serving
Calories
70
Carbohydrates
17 g
Sodium
10 mg
Protein
1 g
Fiber
1 g
Sugar
15 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Top Tomato 2011 finalist Kathy Miles of La Plata.
Tested by Kris Coronado and Bonnie S. Benwick.
Published August 16, 2011
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