{This uses sugar and when considering the natural sugar of tomatoes please use caution with this recipe! Use only if you know it will work for you.}
Sweet Tomato Sorbet - 12g Carbs, 0g Fiber
Recipe By:
Serving Size: 16
Preparation Time :0:00
Categories:
1 cup sugar
3 pounds soft-ripe tomatoes -- peeled, cored, and cut into chunks
6 tablespoons minced fresh basil leaves
In a 1 to 2-quart pan over high heat, bring sugar and 1 cup water to a rolling boil. Nest pan in a bowl of ice and stir often until cold, 8 to 10 minutes.
In a food processor or blender, puree tomatoes, a portion at a time. Rub through a fine strainer into a bowl; discard any residue.
Combine syrup, tomato puree, and basil. Freeze in an ice cream maker according to manufacturer's directions or until dasher is hard to turn.
Serve sorbet softly frozen, or freeze airtight until firm, at least 3 hours.
Makes 8 cups; 16 servings
CALORIES 67 (4% from fat); FAT 0.3g (sat 0.0g); CHOLESTEROL 0.0mg; CARBOHYDRATE 17g; SODIUM 7.9mg; PROTEIN 0.8g; FIBER 1.2g
Notes: For a handsome presentation, Shelly Schachter of Carmel Valley uses red Fantastic and yellow Chello tomatoes, making each into a half-batch of the sorbet. Freeze sorbet up to 2 weeks. To serve, let stand at room temperature until softened, about 15 minutes, then break into chunks and whirl in a food processor until slushy.
Source: "Sunset, SEPTEMBER 1997"
S(Formatted by Chupa Babi): "Sept 2013"
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Per Serving (excluding unknown items): 48 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 12g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium
Exchanges: 1 Other Carbohydrates
Sweet Tomato Sorbet - 12g Carbs, 0g Fiber
Recipe By:
Serving Size: 16
Preparation Time :0:00
Categories:
1 cup sugar
3 pounds soft-ripe tomatoes -- peeled, cored, and cut into chunks
6 tablespoons minced fresh basil leaves
In a 1 to 2-quart pan over high heat, bring sugar and 1 cup water to a rolling boil. Nest pan in a bowl of ice and stir often until cold, 8 to 10 minutes.
In a food processor or blender, puree tomatoes, a portion at a time. Rub through a fine strainer into a bowl; discard any residue.
Combine syrup, tomato puree, and basil. Freeze in an ice cream maker according to manufacturer's directions or until dasher is hard to turn.
Serve sorbet softly frozen, or freeze airtight until firm, at least 3 hours.
Makes 8 cups; 16 servings
CALORIES 67 (4% from fat); FAT 0.3g (sat 0.0g); CHOLESTEROL 0.0mg; CARBOHYDRATE 17g; SODIUM 7.9mg; PROTEIN 0.8g; FIBER 1.2g
Notes: For a handsome presentation, Shelly Schachter of Carmel Valley uses red Fantastic and yellow Chello tomatoes, making each into a half-batch of the sorbet. Freeze sorbet up to 2 weeks. To serve, let stand at room temperature until softened, about 15 minutes, then break into chunks and whirl in a food processor until slushy.
Source: "Sunset, SEPTEMBER 1997"
S(Formatted by Chupa Babi): "Sept 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 48 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 12g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium
Exchanges: 1 Other Carbohydrates
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