I scream, you scream, we all scream for . . . tomato sorbet! It’s tangy, it’s a little salty, it’s a little sweet, and it’s icy. You could use this as an 80s-style “palate cleanser” between courses; don’t tell anybody what the flavor is, and watch their faces light up as the competing attributes register in their brains. Pretty fun!
Ice cream makers are a must for summer cooking. I use one by Cuisinart, which seems to work very well. If you keep the freezer bowl in the freezer, you’re ready to make ice cream (or Heirloom Tomato Sorbet) any old time. Here it is: Cuisinart Ice Cream Maker.
Heirloom Tomato Sorbet
1-1/2 pounds heirloom tomatoes, skinned & chopped
1/2 garlic clove, pressed
1/4 cup water
1/2 teaspoon salt
Puree all ingredients in food processor until smooth. Chill for at least 4 hours in refrigerator, then freeze in an ice-cream maker according to manufacturer instructions.
[BTW, the tomatoes in the pic above are Caspian Pinks, from the Del Ray Farmer's Market in Alexandria, VA. A great place to find amazing produce. At the corner of Oxford & Mount Vernon Avenues. Saturdays 8-12.]