Tomato and basil sorbet

Serves: 6

Notes

This simple and tangy sorbet makes an ideal light and refreshing dish between courses.

Ingredients

  • 300 ml tomato juice
  • Juice of 1 lemon
  • 2 tsp tomato puree
  • 1 tbsp caster sugar
  • 2 tsp Worcestershire sauce
  • Few drops tabasco sauce
  • Freshly ground black pepper
  • 2 egg whites
  • 1 tbsp chopped basil leaves

Method

Dissolve sugar in a little water over low heat. Stir in remaining ingredients except egg whites and basil leaves. Whisk egg whites until peaks form. Stir egg whites into mixture. Stir in chopped basil leaves. Churn in ice-cream maker until desired consistency is reached. Or put in freezer and stir every 20 minutes.

Serve garnished with basil leaves.

 

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