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Tomato sorbet
Calories / Protein / Fat / Carbs: 150 / 2 / 10 / 15
Ingredients & Recipe
Score tomatoes crosswise, dip in boiling water for 30 sec, peel. Blend the flesh. Add olive oil and sugar, salt, beat for 5 min. Pour into a wide container in a layer no more than 4-5 cm. Freeze for 4 hrs, whisking every hour with a fork. Finely chop basil (save a few leaves). Before serving, take sorbet from freezer, scoop into balls with an ice cream scoop, sprinkle with basil.
Ingredients:
ripe tomatoes – 600g, basil – 4 sprigs, Extra Virgin olive oil – 2 tbsp, brown sugar – to taste, salt – to taste
Ingredients:
ripe tomatoes – 600g, basil – 4 sprigs, Extra Virgin olive oil – 2 tbsp, brown sugar – to taste, salt – to taste
