Subject: Tomato-Basil Sorbet
From: Unicorn (unicorn@indenial.com)
Date: Sat Jul 06 2002 - 10:37:29 EDT
__________________________________________________
FOOD FUNNY
__________________________________________________
Thanks to Kathryn Sharp for this true food funny:
Like all two and a half year olds, our granddaughter loves to sing the
alphabet song. One noon when she was with us for lunch, I had ladled
out the entire pot of soup into our three bowls. She began to eat so
hungrily, I said to grandpa, "I hope she doesn't want M-O-R-E!"
She promptly corrected me, "No, Grandma, it's L-M-N-O-P."
__________________________________________________
TODAY'S RECIPE
__________________________________________________
Tomatoes for dessert? Why not? After all, tomatoes are fruits
(botanically speaking) and, paired with their favorite herb, they make
a sweet and tangy finish for a summer meal.
Tomato-Basil Sorbet
About 3 lbs (1350 g) fresh ripe tomatoes, peeled,
seeded, and chopped
OR 3 cups (750 ml) tomato juice
3/4 cup (180 ml) sugar
1/4 cup (60 ml) chopped fresh basil
1 tsp (5 ml) lemon juice
Puree the tomatoes in an electric food processor or blender and strain
through a fine sieve to make 3 cups (750 ml) tomato juice. Combine 1
cup (250 ml) of the juice with the sugar and basil in a small saucepan
and bring to a simmer over moderate heat, stirring to dissolve the
sugar. Strain the mixture and stir in the remaining tomato juice and
lemon juice. Freeze in an ice cream maker according to the
manufacturer's instructions. Makes about 1 quart (1 L).
This archive was generated by hypermail 2b28 : Thu Aug 01 2002 - 00:00:01 EDT