Recipes Articles Book Reviews Shopping Forum Contact

Savory Tomato Sorbet with Oregano

from Cooking with Herbs: 50 Simple Recipes for Fresh Flavor by Lynn Alley
Savory Tomato Sorbet with Oregano

4 fairly firm tomatoes, each cut into 8 pieces (about 4 cups), frozen
1/2 teaspoon cumin seeds, crushed
1/2 teaspoon coriander seeds, crushed
2 teaspoons freshly squeezed lemon juice
Freshly ground black pepper
1/4 cup fresh oregano leaves, chopped coarsely

Serves 4

This and many other
wonderful recipes may be found in
Cooking with Herbs: 50 Simple Recipes for Fresh Flavor
by Lynn Alley


Serve this savory sorbet icy cold as a between-course palate cleanser, or let it melt somewhat and serve it with a straw or spoon on a hot day, as a sort of gazpacho slush. You could just as easily use basil or rosemary, or you can try mixing herbs and spices for different effects. Leave the skins on the organic tomatoes for additional color, flavor, and nutrients.

Place the frozen tomato pieces, crushed seeds, and lemon juice in the work bowl of a food processor. Pulse to break up the tomato pieces, then continue pulsing until they are reduced to a powder.

Add salt and freshly ground pepper to taste. Let the machine run, stopping from time to time to scrape down the sides of the work bowl, until the mixture turns into a smooth sorbet.

Add the oregano leaves and pulse a few times until they are thoroughly mixed in.

Scoop the sorbet into cups, and enjoy. You can also scoop it into a container and pack it away in the freezer for a day or two. Let it thaw a bit before serving.

Copyright © 2013 Epicurean.com & Andrews McMeel Publishing
All rights reserved
Web epicurean.com