white tomato sorbet

Gareth Linden

Gareth Linden

11th July 2011

white tomato sorbet

white tomato sorbet recipe which goes really nice with a salmon starter


  • 500 ml Clear tomato Juice
  • 50g Caster sugar
  • 50g Natural yoghurt
  • 1 tspn Worcester sauce
  • Cayenne, salt and white pepper to taste


Crush good quality ripe tomatoes and leave to hang in the fridge for two days
Re-strain juice into a pan, add sugar and bring up to temperature, whisk in natural yoghurt.
Add Worcester sauce and seasonings.
Cool down , churn in an ice cream machine then set in freezer for an hour

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