Green Tomato Mint Sorbet 3.500

Deb Lindsey for The Washington Post; glassware from Crate and Barrel

Top Tomato 2011 Aug 17, 2011

Armed with a bounty of green tomatoes, La Plata resident Kathy Miles came up with this recipe during a bout of insomnia. The sorbet is not too sweet, and it has a light, aromatic effect on the palate.

Servings: 3.5 - 4 cups
  • 3 cups chunky chopped green (not ripe) tomatoes (eighths cut in half)
  • 1/2 cup loosely packed mint leaves
  • 2 1/4 cups water
  • 1/2 cup sugar
  • 5 cardamom pods
  • Freshly squeezed juice of 2 or 3 limes (3 tablespoons, or more as needed)
  • Green food coloring (optional)


Combine the tomatoes and mint in a food processor; process for 30 seconds to a fairly smooth puree. Transfer to a large saucepan and add the water, sugar and cardamom pods. Place over medium heat; once the mixture begins to bubble at the edges, cook for 10 minutes, stirring and tasting occasionally (reduce the heat to medium-low if the mixture is bubbling furiously). Remove from the heat.

Stir in the lime juice, then taste for sweetness and add juice if needed. Strain through a fine-mesh strainer or a few layers of cheesecloth, using a spatula to press on the solids, extracting as much liquid as possible. Cover loosely and refrigerate for at least 1 hour and up to overnight.

Strain again to remove any traces of sediment; at this point, the mixture should be a very pale yellow-green. Add food coloring if desired.

Freeze in an ice cream maker according to the manufacturer's directions. Transfer to a container with a tight-fitting lid; try not to leave much head space, or place plastic wrap directly on the surface of the sorbet to help prevent ice crystals from forming.

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Recipe Source

From Top Tomato 2011 finalist Kathy Miles of La Plata.

Tested by Kris Coronado and Bonnie S. Benwick.

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