- 500 ml Clear tomato Juice
- 50g Caster sugar
- 50g Natural yoghurt
- 1 tspn Worcester sauce
- Cayenne, salt and white pepper to taste
white tomato sorbet
Gareth Linden
11th July 2011
white tomato sorbet
white tomato sorbet recipe which goes really nice with a salmon starter
Ingredients
Method
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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