Tomato-Basil Sorbet

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                            FOOD FUNNY
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Here's some food for thought from Anna Welander:

I know [canned music] makes chickens lay more eggs and factory workers
produce more. But how much more can they get out of you on an elevator?
- Victor Borge

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                            TODAY'S RECIPE
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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).
Received on Thu May 20 19:01:41 2010