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.
From Top Tomato 2011 finalist Kathy Miles of La Plata.
Tested by Kris Coronado and Bonnie S. Benwick.
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