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Tomato and Basil Sorbet Recipe
|Canned tomato juice||850 Milliliter (1 Can)|
|Lemon juice||1⁄2 Tablespoon (Juice Of 1/2 Lemon)|
|Worcestershire sauce||1 Teaspoon|
|Finely chopped basil||2 Teaspoon|
|Dry white wine||2 Tablespoon|
|Tabasco sauce||2 Drop|
|Basil leaves||4 (For Garnish)|
Serving size: Complete recipe
Calories 207 Calories from Fat 5
% Daily Value*
Total Fat 0.63 g0.98%
Saturated Fat 0.07 g0.36%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 633.5 mg26.4%
Total Carbohydrates 39 g13.1%
Dietary Fiber 3.8 g15.2%
Sugars 31.8 g
Protein 13 g26.4%
Vitamin A 94.4% Vitamin C 271.8%
Calcium 11.2% Iron 24.2%
*Based on a 2000 Calorie diet
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.