Tomato and Basil Sorbet Recipe
Ingredients
| 1 x 850 ml can tomato juice | ||
| Juice of 1/2 lemon | ||
| Worcestershire sauce | 1 Teaspoon | |
| Basil | 2 Teaspoon, finely chopped | |
| Dry white wine | 2 Tablespoon | |
| Tabasco sauce | 2 Drop | |
| Egg whites | 2 | |
| Basil leaves to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Mix the tomato juice, lemon juice, Worcestershire sauce, basil, wine and Tabasco together.
Season with salt and pepper to taste.
Pour into a rigid freezerproof container, cover, seal and freeze for about 1 1/2 hours, until mushy.
Turn into a bowl and whisk well.
Return to the container and freeze for a further 1 hour, then whisk again.
Whisk the egg whites until stiff then fold into the tomato mixture.
Freeze until firm.
Transfer to the refrigerator 30 minutes before required to soften slightly.
Spoon into chilled individual dishes and serve garnished with basil.
Season with salt and pepper to taste.
Pour into a rigid freezerproof container, cover, seal and freeze for about 1 1/2 hours, until mushy.
Turn into a bowl and whisk well.
Return to the container and freeze for a further 1 hour, then whisk again.
Whisk the egg whites until stiff then fold into the tomato mixture.
Freeze until firm.
Transfer to the refrigerator 30 minutes before required to soften slightly.
Spoon into chilled individual dishes and serve garnished with basil.
Chef
